Migas Recipe Mexican Scrambled Eggs With Crispy Tortillas

MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS

Steps:

• Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
• Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
• Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
• Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
• Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
• Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

MEXICAN MIGAS

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.