Migas Recipe
- Author: Hilah Johnson
- Yield: 4 1x
- 2 tablespoons oil
- 3 corn tortillas
- 6 eggs
- 1/2 teaspoon, each, salt and pepper
- 1/3 cup chopped onion
- 1/3 cup chopped tomato (about one small roma), remove the seeds before you chop it
- 2 Tablespoons minced jalapeno
- 1/4 cup grated cheese
- 1/4 cup chopped cilantro
- Heat up your oil in a heavy skillet over medium-high.
- Slice your tortillas into 1/4 inch strips.
- Fry those little boogers for a few minutes until they get crispied and browned.
- Remove from the skillet and set aside.
- Saute the vegetables, except cilantro, in the remaining oil for a couple minutes until softened.
- Add your eggs (which you have beaten the hell out of and salted and peppered like I showed you in the scrambled eggs video) and half the tortilla strips.
- Sprinkle them with cheese and continue to cook, disturbing infrequently, like I showed you in the scrambled eggs video.
- Add cilantro and the rest of the tortillas when the eggs are almost ready. TaDa! Migas!
- Now make a taco.
- Eat it. You’re welcome.