By: Trent Jones
If you’re like me, you love eggs. You could eat them every day for the rest of your life, and be happy. Nevertheless, sometimes you need to change up the preparation to keep things interesting. Here’s a very easy, 10-minute recipe to add some flair to your morning huevos.
Migas is a traditional Spanish breakfast dish that has evolved somewhat as it has made its way through Mexican and Tex-Mex cuisine. Still, it retains it’s spirit as a simple, hearty, easy to prepare dish.
- 1-2 corn tortillas
- 4-5 eggs (alternatively, substitute up to half the eggs with egg whites if trying to save on fat)
- 1/2 tbsp, avocado oil (or olive oil)
- 1/2 cup, red onions
- 1/4 cup, cilantro chopped
- 1 clove, garlic
- 1 oz, queso fresco
- Heat oil in a pan on medium high
- Cut or tear tortilla into small 1″ strips and cook in pan for 2-3min until slightly crispy
- While the tortilla is cooking, dice garlic and onions and add to pan. Cook 2-3min.
- Whisk eggs and/or egg whites together in a bowl, add to pan and scramble
- Serve the cooked egg mixture in a bowl or on a plate
- Add chopped cilantro and crumbled queso fresco and top with a dash (or a bunch of dashes) of your salsa or hot sauce of choice. Lately I’ve been enjoying Tia Lupita’s Hot Sauce.
That’s it! You can dress up the dish further with diced tomatoes, green onions, and other garnishing of your choice, but simplicity is the essence of this dish.
Note: the nutrition facts assume a 50/50 whole egg to egg white mixture (1 egg = approx. 3 tbsp egg whites).