Lyn’s Migas
Recipe By: Lyn Belisle
Ingredients
4 large eggs
1 tablespoons water
1 tablespoons salsa -- your favorite chunky kind, mild or hot
1 tablespoons butter
1 tablespoons olive oil
2 6 inch corn tortillas -- torn into small pieces
1/4 cup white onion -- finely chopped
2 tablespoons green chilies -- chopped, mild or hot
1 medium Tomato -- de-seeded
1/2 cup avocado -- chopped sprinkled with lemon or lime juice
2 teaspoons cilantro -- minced
2/3 cup cheddar or Monterey jack -- shredded
Mexican crema (or sour cream mixed with a little lime juice)
Instructions
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Heat the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.
Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.
This recipes is sized for two servings, but it can easily be doubled or tripled or more for a larger crowd. They are great for brunch and are a good way to "stretch" eggs for a crowd.
Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.
Recipe Notes
Migas
Migas (pronounced MEE gas) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably owes its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for rags.