Migas, or really delicious Tex-Mex style eggs

Migas, which translates to "crumbs" is a Tex-Mex style dish that is the perfect way to use up those leftover, broken tortilla chips in the bottom of the bag (seeing as how frequently my husband goes through chips and salsa, we always seem to have).  The chips, when mixed with scrambled eggs, salsa and cheese make for an absolutely heavenly combination.  I had read about the concept on a couple different blogs and one night last week when we were fending for ourselves decided to give making them a try.  I was very glad I did.  Even the husband (who was skeptical at first) was very impressed.  Apparently, they're a breakfast staple in Austin, but seeing as I've never been there, I wouldn't know.  What I do know, however, is that this is a simple and fantastic dish that is perfect for breakfast, lunch or dinner. 

Migas
(serves one)
cooking spray
1/4 cup pico de gallo, salsa, (or combination of finely diced onion, peppers and tomatoes)
1/2 cup crushed tortilla chips, plus more for garnish
2 eggs, well beaten and seasoned with salt and pepper to taste

1/4 cup shredded cheese (Mexican blend or colby-jack recommended)
chopped cilantro for garnish

In a small saute pan coated with cooking spray over medium heat, combine pico de gallo or salsa and crushed tortilla chip.  Stir to combine.  Pour in eggs and allow to set, folding ever so gently (do not stir and only fold as infrequently as possible.  Basically, you just want to push a section of eggs once they've set toward the middle and then tilt the pan so that the runny part gets to run onto the pan) until eggs are fully set but not dried out.  Sprinkle cheese over top of eggs, reduce heat to low and cover just until cheese melts (1-2 minutes).  Remove from pan and transfer to a plate.  Top with more crushed tortilla chips and chopped cilantro to garnish.