Migas
These Tex-Mex-style Migas make for a delicious high-energy breakfast that's perfect for when you have a long day ahead. For my version of Midas, I scramble eggs, chorizo, peppers and onions with tortilla chips and top it with cheese and salsa.
Servings 2 people
Ingredients
- 4 large eggs
- 120 grams Mexican chorizo
- 3 grams garlic (~1 clove, minced)
- 30 grams red bell pepper (~1/4 pepper, chopped)
- 60 grams onion (~1/4 , chopped)
- 25 grams low - sodium tortilla chips (~3/4 cup, roughly crumbled)
- ⅓ cup salsa (or pico de gallo)
- 5 grams cheddar (grated)
Instructions
- Break the eggs into a bowl and whisk together the whites and yolks until well combined.
- Add the chorizo to a pan over medium heat and fry, breaking it up into crumbles. As the meat cooks it will release a lot of oil.
- Push the chorizo to the edges of the pan, leaving as much oil in the center as possible. Add the garlic, onions and bell peppers and sauté until the onions start turning translucent.
- Add the tortilla chips and salsa and mix everything together with the chorizo, making sure the chips are covered in oil.
- Pour the eggs over everything and then sprinkle the cheese on top.
- Give the mixture a couple stirs until the eggs are cooked just shy of your desired doneness. The eggs will continue to cook once you plate them, so if you want them soft, you need to take them out of the pan when they're still just a bit runny.
- Garnish with cilantro and serve with warm tortillas.