Migas Con Huevo. Tortilla & Egg Scramble
This simple corn tortilla and egg scramble was and still is a staple breakfast meal in my house!
Servings 4 Servings
Equipment
- 1 large nonstick skillet
Ingredients
- 4 tablespoons Avocado or vegetable oil
- 4 5-6 inch corn tortillas torn into pieces or sliced in quarters
- 1/3 cup white onion diced
- 1 medium serrano pepper minced
- 1 large roma tomato, diced
- 5 large eggs lightly beaten
- Salt and pepper to taste
Instructions
- In a large skillet, preheat 4 tablespoons of oil to medium for a few minutes. Add the tortillas and spread out evenly. The tortillas will absorb the oil, so you may have to add another tablespoon before adding eggs. Cook for 6-7 minutes or until tortillas are crispy, turning as needed.
- To the crisp tortillas, add onion and serrano pepper. Cook for 5 minutes. Mix in the tomato and sauté for 2 minutes.
- Add in the eggs, season with salt and pepper, to taste. Cook, stirring as needed, until eggs are cooked through. Serve with warm tortillas, fresh salsa and avocado slices.
Notes
For Salsa
3 roma tomatoes, sliced in half
2 red fresno or green serrano peppers, stems removed
1/4 white onion
1 large clove garlic, smashed
1 tablespoon lime juice
Salt to taste To prepare the salsa, add all ingredients, minus lime juice and salt, to a glass bowl. Cover with paper towel and cook on high for 6 minutes. Carefully remove from microwave and transfer to the blender. Add lime juice and salt to taste. Pulse to blend until desired consistency.
3 roma tomatoes, sliced in half
2 red fresno or green serrano peppers, stems removed
1/4 white onion
1 large clove garlic, smashed
1 tablespoon lime juice
Salt to taste To prepare the salsa, add all ingredients, minus lime juice and salt, to a glass bowl. Cover with paper towel and cook on high for 6 minutes. Carefully remove from microwave and transfer to the blender. Add lime juice and salt to taste. Pulse to blend until desired consistency.