Kicky Scramble
Chop half an onion, saute in butter, sprinkle gently with some dried oregano, salt and pepper. (A note on oregano: it's typically lumped in the Italian side of cooking, but it really is a true staple in Mexican and Spanish cooking. Give it a try, you won't be disappointed!)
While the onion is sauteing (just until soft, sweet and golden, you don't want it black, brown or crispy) cook up about four pieces of bacon. If you want, chop up one potato, microwave in water until soft, and saute in a separate pan. This can and should get the oregano treatment, too. This is a nice bed for your scramble, but if you want to avoid the carbs and starch, you really won't miss it. It's a real treat especially when you use a nice yukon gold or fingerling potato.
If you have canned green chiles, go ahead and open them up and drain them. If you live in the American southwest and are lucky enough to have access to green chiles in the fall, go ahead and peel, chop and seed them now. (I'll dedicate a separate blog post to green chiles, so if you have no idea what I'm talking about, stay tuned).
Chop up your bacon and green chile. Add the chile to your onions, cook until they brown just slightly in spots and start to dry up; you want to just heat them here to activate some of that capsaicin that makes them spicy and chase away any additional moisture they bring from the can or the freezer.
Add about four eggs, whisked, your bacon, and any type of cheese (I heartily recommend a mexican Asadero, if you can find it). Cook up until your eggs are your desired consistency, and serve! I recommend a hearty dollop of sour cream on top-- deliciously cooling!
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