Doritos Migas with Pepper Jack, Tomatoes, and Jalapeño

Ingredients

• 8 large eggs
• Kosher salt
• 2 plum tomatoes, diced
• 3 tablespoons vegetable, canola, or peanut oil
• 1 medium red or yellow onion, diced
• 2 jalapeños, stemmed, seeded, and diced
• 1 cup crushed Nacho Cheese-flavored Doritos, plus finely crushed Doritos for granish
• 3 ounces pepper jack cheese, grated or diced
• Freshly ground black pepper
• Warmed corn tortillas, for serving, optional
• Diced avocado, for serving, optional
• Hot sauce, for serving

Directions

1. Crack the eggs into a large bowl, add 2 generous pinches of salt, and beat until blended; keep them nearby. Put the tomatoes in a medium bowl with a generous pinch salt, give them a quick turn, then move them into a strainer resting over the bowl so they can shed some liquid.
2. Choose a big skillet, either cast iron or non-stick, and warm the oil over medium-high heat until it shimmers. Add the onion and jalapeños; stir them around until they soften without taking on color, about 4 minutes.
3. Pour in the eggs. As they cook, keep moving them gently until you see soft curds, 1 to 2 minutes.
4. Fold in 1 cup crushed Doritos, then keep cooking until the scramble is almost set, about 2 minutes. Add the cheese and stir just until it has mostly melted into the eggs. Tip the drained tomatoes into the skillet and stir until they are hot and the eggs are just finished, 1-2 minutes longer. Taste with salt and pepper, then take the pan off the heat.
5. Serve the migas with warm tortillas and avocado, if you want them, then finish with crushed Doritos and hot sauce.