Sunday, May 5, 2013

Easy Migas for Cinco De Mayo or Any Day

Being from Texas, Tex-Mex food is near and dear to my heart on any day of the year, and when Cinco de Mayo rolls around (which we Texans take very seriously), I don't wait for an afternoon Margarita, I start my celebration with breakfast, and my favorite Tex-Mex breakfast dish is definitely Migas. Migas are one of those egg dishes that have almost endless variations, which is nice, because you might already have a lot of the ingredients in your fridge. Migas usually are eggs, onions/tomatoes/veggies, some kind of meat and tortilla strips, as well as cheese - melty delicious cheese! This is a basic recipe that is perfect for breakfast, brunch or even dinner. I use a thin tortilla chip instead of regular or fried corn tortillas, because I like the thin nature of the chips, and the way they hold up in the eggs - not to crisp, not too soggy. This recipe also has no meat, but you can totally add chorizo, sausage, bacon, etc. Just cook separately and stir in when the eggs are cooking. Eat them plain, or wrap them in a flour tortilla for ultimate carbo-heaven! Serve always with hot sauce like my favorite, Cholula
This takes under 30 minutes. Get the migas madness after the jump!

Migas (Serves 2 - easily double or triple)
You will need: 
  • 3 large eggs - lightly beaten
  • 1 T unsalted butter
  • 1 cup thin tortilla chips, crushed (like Xochitl or similar brand)
  • 1/2 cup yellow onion - diced
  • 1/2 cup green onion (green and white parts) - chopped
  • 1/2 cup cheddar cheese (grated) 
  • 1/2 cup tomato (chopped) 
  • 1/4 cup cilantro (chopped) plus a few leaves for garnish.
  • 1/4 cup avocado (chopped)
  • 1/2 T kosher salt
  • 1/2 tsp black pepper 
  • 1/4 tsp cumin
  • 4 flour tortilla (warm) for wrapping - optional
  • Hot sauce 

Melt butter in a medium saute pan over medium heat. Add yellow onion and increase heat to medium high, cooking until the onions begin to brown. Reduce heat to medium, and add green onions and tomatoes, cook, stirring frequently for 5 minutes. Meanwhile, in a medium bowl, add beaten eggs and tortilla chips, let sit as the onions, tomatoes, and green onions cook.

Reduce heat to medium low. Add egg/tortilla mixture, cumin, half of the cheese, half of the cilantro, and half of the salt. Stir over medium low heat until eggs are just done, but still slightly wet. Warm tortillas (if using them) on a stove top or in an oven or microwave.

Remove migas from heat. Stir in remaining cheese, and cilantro, and salt and pepper. Top with avocado pieces and additional cilantro for garnish. Serve immediately with warm tortillas or alone with hot sauce options.


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