Migas-A Tex-Mex Egg Skillet Recipe
Do you know what I love about Christmas break (aside from no work, of course)? Breakfast! I actually have the time to cook and enjoy a full breakfast meal on those cold lazy days. Most mornings I am drinking a protein shake on the go or grabbing a quick meal in my work cafeteria. I’m never up early enough cook a meal. I do cook breakfast on the weekends however; I usually don’t have time to do recipe creation and come up with exciting new dishes so scrambled eggs or an old recipe are my “go-tos”. But with a whole week off between Christmas and the New Year, I was able to whip up a new breakfast sensation that I can add into that weekend repertoire moving forward!
The inspiration for this dish was from two things. First, it was my cast iron skillet. I’m going to be honest. I have had it for nearly a year, and not touched it. I FINALLY seasoned my cookware (the act of prepping a cast iron skillet for cooking) in December so it was ready to use. Eggs were a perfect first dish to use it on (Although a cast iron skillet is not required for this recipe). My other source of creativity for this Tex-Mex inspired dish was trying it at another restaurant. Tortillas in your eggs, pure genius! I did a little research on the background of Migas and what ingredients and preparations make it a standard. I took this and ran with it. It’s super easy. I love that the flavors have bite and bring the eggs to life. And I had to top off my Migas with avocado because a) who doesn’t love avocado on any and everything? And b) it cools off the spicy chorizo and piquant pinches of jalapeño.
So here it is, my take on Migas. Kick start your weekend with a flavor punch, impress the family with this ‘taco” style breakfast, or add it to your brunch party menu for some festive fun!
…all for the love of the dish
- 3 small corn tortillas
- 1/4 cup Canola oil
- 6 eggs
- 1 jalepeno
- 2oz chorizo
- 6 green onions
- 1/4 cup shredded jack cheese
- 1 avocado
- Salt and pepper
- Heat the canola oil over medium in your skillet (cast iron or regular). When it starts to glisten it should be hot enough. You don’t want it bubbling. Place your 3 tortillas in to fry them. It should only take 1-2 per side. Once they are slightly brown and crispy, remove and place on a paper towel. Dispose of all oil except for about a tsp.
- Whisk together the 6 eggs in a medium bowl. Remove the seeds and dice the jalapeno. I used 1 canned jalapeño so it was much smaller than 1 fresh, just to note in case you want to use a little less if you are using fresh. Dice your chorizo if you did not buy it already cubed. Wash and slice the green onions dividing the dark green tops from the white/light green bottom portions.
- Once the tortillas are cooled enough to work with, slice them in half horizontally and then cut into thin strips.
- Reheat the tsp of oil on medium heat in your skillet. Add the white/light green slices of green onion. Cook for about 1 minute and then add the chorizo. Cook for an additional 2-3 minutes until warmed and crispy. Pour in the egg mixture. As they begin to cook, use a spatula to fold over the eggs. You want to continue to repeat this process while they cook. It’s very similar to cooking scrambled eggs except instead of “scrambling” you fold them over.
- When they are about ¾ of the way cooked add the tortilla strips, shredded cheese, and salt and pepper to taste. Continue to fold these ingredients into the eggs.
- Once cooked to your liking (or about 5 minutes total) you can remove from the stove, top with sliced avocado and the remaining green onion and serve immediately!