Time: 20 min.
Complexity: easily
Servings: 4

Migas is a Tex-Mex dish made with crispy tortilla pieces and scrambled eggs. It's typically made with leftover tortillas and served for breakfast. Sunny Anderson's recipe adds more flavor with salsa verde (a green salsa made from tomatillos). Serve migas generously topped with cheese, avocado slices, and herbs.

Ingredients:

• 8 large eggs
• 3 tablespoons unsalted butter
• 3 tablespoons of vegetable oil
• 4 corn tortillas, cut into 1cm wide strips, then cut into 5cm pieces.
• 1 can (110 g) canned green chili peppers
• 1/2 cup chopped sweet onion, such as Vidalia
• 3 tbsp. l. salsa verde
• 0.5 cup grated pepper jack cheese
• 1 avocado, diced
• 2 tbsp chopped fresh cilantro
• 3 green onions, thinly sliced
• 1/4 cup Mexican sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, tortilla, Vidalia onion, Avocado, green onions, sour cream, pepper jack cheese

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Preparation:

Step 1
• In a large bowl, beat the eggs vigorously. Set aside.
Step 2
• In a large skillet, heat the butter and vegetable oil over medium-high heat. Once the butter has melted, add the tortilla strips and cook, stirring, until golden brown, 2-3 minutes.
Step 3
• Add the chili and onion to the pan. Season with salt and pepper to taste. Cook until the onion is soft, about 5 minutes.
Step 4
• Add the eggs to the pan, season with salt, and reduce the heat to medium-low. Cook, stirring, until most of the liquid has evaporated, 2-3 minutes. Remove from the heat and stir in the salsa verde.
Step 5
• Serve sprinkled with cheese. Top each serving with avocado, cilantro, green onions, and sour cream.

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