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'm Mary, wife to John, and mom to 10 kids ages 3-20. Six of them were adopted, from Ethiopia and Korea. I spend my days applying Bandaids, reminding kids to use their inside voices, persuading kids fractions are useful, cooking spicy ethnic food, and snapping gig after gig of pictures. Very late at night, I write about it all.
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 [...]