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Breakfast Migas
Makes 6 servings
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Ingredients
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1
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tablespoon olive oil
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1
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small onion, chopped
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1
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jalapeño pepper,* seeded and diced
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3
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corn tortillas, cut into 1-inch pieces
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1
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medium tomato, halved, seeded and diced
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6
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eggs
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2
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tablespoons chunky salsa
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1
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cup (4 ounces) shredded Monterey Jack cheese
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1
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small ripe avocado, peeled and diced
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1
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tablespoon lime juice
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Sour cream
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Chopped fresh cilantro
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*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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1. Heat olive oil in 12-inch nonstick skillet over medium heat. Add onion and jalapeño pepper; cook and stir 1 minute or until soft.
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2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
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3. Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
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4. Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.
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Note
Migas, a Mexican breakfast dish, is traditionally made in a skillet with leftover, stale tortillas that are torn by hand into small pieces.
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© Publications International, Ltd.
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Click here for printable version