Migas
Eggs are becoming costly, so make them stretch with this hearty, packed take on scrambled eggs, filled with crispy corn tortillas.
Ingredients
- 6 small corn tortillas
- 6 oz mexican chorizo
- ½ cup white onion diced
- ⅓ red bell pepper diced
- ⅓ green bell pepper diced
- 6 large eggs
- ¼ cup sour cream
- salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese divided
- 3 tbsp cilantro minced
Garnish
- sour cream
- cilantro
- avocado slices
- pico de gallo
- sliced jalapeno
Instructions
- Add 3-4 tbsp of vegetable or canola oil to a medium sized skillet over medium high heat.
- Cut your tortillas into slices or cubes, and place them in the hot pan.
- Fry until golden brown, about 3-5 minutes, flipping occasionally. Remove the crispy tortillas from the pan, drain any excess oil.
- In the same pan, cook the chorizo for about 4-5 minutes or until it becomes darker brown and a lot of the moisture has evaporated. Remove from pan and set aside
- Add in the diced onions and peppers. Cook for 3-4 minutes or until the onions soften and become translucent.
- Beat together the eggs, sour cream, and salt and pepper to taste.
- Pour the eggs in the pan with the peppers and onions and reduce the heat to medium low.
- Drag a wooden spoon or spatula along the bottom of the pan slowly to create fluffy scrambled eggs.
- Once the eggs are almost set but still look very wet, add in ⅔ cup of the cheese, cilantro, the crispy tortillas, and the cooked chorizo.
- Fold to combine and top with the remaining cheese. I covered my pan for a minute or 2 to allow the cheese on top to melt.
- Garnish with whatever toppings you'd like and serve immediately.