Migas
Equipment
- saute pan or frying pan
Ingredients
- 8-10 large eggs(2 per person)
- 4 soft corn tortillas cut into strips or square pieces
- 1 medium onion, chopped
- 2 small Anaheim peppers chopped or 1 green bell pepper
- ½-1 jalapeño or serrano optional
- 2-3 large cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp Mexican chili powder
- sea salt and black pepper as needed
- 4 oz grated Jack or other Mexican cheese
- ¼ cup crumbled cotija cheese
- 1-2 tbsp olive oil
Garnishes
- Pico de Gallo
- sliced avocado or guacamole
- chopped green onions
Instructions
- Heat the oil in a large, non-stick frying pan over medium heat. Add the tortilla strips and pan fry k, stirring and flipping as they get toasty and crisp, about 5 minutes. Transfer to a kitchen paper lined plate
- In the same pan add the onion, and both green peppers. Saute stirring, until softened. Add the garlic and cook until fragrant.
- Lower the heat and add the ground cumin and chili powder. In a medium bowl, crack and beat the eggs with salt. Pour the beaten eggs into the pan and cook while stirring constantly until the eggs are just about starting to set.
- Add the Jack cheese, and tortilla strips. Cook, stirring occasionally, until the eggs have scrambled to your desired consistency.
- Divide the migas among 4 plates. Serve garnished with the cotija, pico de gallo, sliced avocado/guacamole, and green onions.
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