Beat together:
12 eggs
1/4 c. water
Set aside.
Then saute on medium:
2 T. butter
4 cloves minced garlic
1/2 cup chopped green or red pepper
1/2 cup chopped onion
1 fresh jalapeño, minced
Add two chopped tomatoes to other vegetables and cook for several minutes until some of the liquid steams off. Once mixture is a little less watery, add beaten egg mixture. Cook until eggs are cooked through. In the last minute or so of cooking, while eggs are still shiny and slightly liquid, add 2 cups of broken-up tortilla chips and 1 T. minced cilantro (optional)
Serve the migas immediately with warm flour tortillas and more salsa or picanté sauce.
I cook mine slighlt different…I brown the tortillas WITH the onions, jalapenos and tomoatoes THEN add the eggs…I love that dish. It’s a family thing, my spanish grandmother taight my mom to make it and it’s every kids’ favorite in our family.
In fact, I might make it for dinner tonight…
Suzanne
YUM! I’ve gone through and printed so many of your recipes today. I love fast easy and, especially spanish food. We acutally stock jalapenos in the house. In Montana. (ok, were from So Calif).
[...] For breakfast we did migas and apple muffins. [...]
[...] on day one was migas, toast, orange juice and coffee. I used 18 eggs, but since I found eggs for $1.50 a dozen, it [...]
[...] on day one was migas, toast, orange juice and coffee. I used 18 eggs, but since I found eggs for $1.50 a dozen, it [...]