Main Course - Migas
by Matt Musselman
||A homestyle Tex-Mex breakfast tradition, along with Huevos Rancheros, Empanadas, and Menudo -- Migas is a great twist on scrambled eggs.|
- 4 large eggs
- 1 Tbsp water
- 1 Tbsp salsa
- 2 Tbsp butter
- 2 corn tortillas, sliced into thin strips
- 1/3 cup diced onions
- 1 small can (2Tbsp) green chilis, or equivalent diced fresh green chilis
- 1 small tomato diced (or about 1/2 can diced canned tomatoes)
- 2/3 cup cheddar cheese
- 1/2 tsp cilantro
- 1/4 tsp salt
- sour cream
||Beat the eggs, with water and salsa, in a small bowl.
Heat the butter in a saute pan, and saute tortilla strips in the butter until soft. Add the onions, and continue frying until soft. Add the egg mixture, and stir occasionally, as you would for scrambled eggs.
Once eggs are cooked, stir in tomatoes, green chilis, cheese, and cilantro, and remove from heat.
Serve with sour cream and tortillas. Optionally add avocados, more salsa, or pepper sauce to taste.
|Time to Make
||25 - 30 minutes|