I know it sounds weird, but it is pretty good. My family has actually been eating this for as long as I can remember. My grandma used fresh chicharrones(pork rinds), but I tried it with the store bought ones, and its ok, not as good, but it works..

I just put a little oil in a skillet and add some slightly crumbled pork rinds, stir em around and add some salsa, not too much just enough to moisten em.
They should soften up, then add your eggs and cook up....
Im not any good at writing recipes, but I will make this tomorrow and measure stuff out....

Boy howdy, I can smell them from here! The chicharrones they sell in England ("pork scratchings" here)are the kind we'd get from the molino in Southwest Texas, not the styrofoam air puffs sold by many big companies - therefore tasting of nothing. Well, they don't even sell that kind of Pork rind here anyway.

Do you have any concern over all the fat, though? I ate everything from the tail to nose of the pig on induction, but find I'm now trimming a lot of the fat off of things I eat, and feel much better.

I thought about the fat content, but I find that if I have a heavier breakfast I do better throughout the day... I have a HUGE appetite....always hungry (before lc), so I try to find heavy meals, that way I am not tempted with other stuff throughout the day....LOL.
Its only been 1 1/2 weeks for me, so I figure I will be more careful with cal, and fat and all that in a couple more weeks...
so sorry bout the chicharrones over in england...LOL, I have been able to ask the meat market guy to save me the skin and deep fry it myself, cause there are no fresh ones in michigan.
Love going back home (texas too) to get em though!!

Having this dish this morning, except covered in cheese. I used really hot salsa that didn't have much liquid so it took more to soften the pork rinds. And I just put cheese on most spicy foods to help cut through. It is good though.