Migas

If you're from the south, you may know what migas are already. If you have no idea what they are, then keep reading and I'll tell you.


Migas
Adapted from The Pioneer Woman Cooks


What you need (I halfed the recipe for Chris and I)-
1 medium onion (I only used half)
1 red bell pepper (I only used half)
1 green bell pepper (I only used half)
1 tomato
1 jalapeno (I only used half)
6 eggs
A splash of milk
Salt and pepper
6 corn tortillas
Oil for frying
1 tablespoon butter
1 cup grated jack cheese
Sour cream for garnish

Start by chopping all of the veggies. I hate chopping. Chris usually does it but he was at work so I did all the chopping for once. When you are chopping the jalapeno up, get rid of the seeds and white membranes (unless you like spicy!) and make sure you finely dice it. You don't want to bite down on a big hunk of it.

Grate some cheese. Do it yourself. Buy a block and just do it, it tastes so much better (and it's  cheaper!) than the packaged kind.

Crack the eggs into a medium bowl. Add in a splash of milk and add some salt and pepper.

Don't beat the eggs yet, just set them aside.

Add about a tablespoon of oil to a skillet. Over medium heat, fry up the corn tortillas one minute per side should do it if your oil is pretty hot. They don't need any color, just fry until they harden.

 Drain the tortillas on a paper towel. Stack the tortillas on a cutting board.

Cut into strips.

Turn the other direction and then cut the strips into squares. Like this-

Set the tortilla chunks aside. Now in a skillet over medium-high heat, toss in the butter and veggies minus the tomatoes! Don't saute the tomatoes!

My goal was to soften the onions. I didn't want them crunchy. Just keep moving them around in the pan until the onions are a little translucent. Like this-

Now the next part is up to you. You can beat the eggs and throw them and the tomatoes in the skillet with the veggies and go ahead and scramble them. But, I don't like what the egg does to the veggies, it coats them all weird and the egg juice is everywhere. Yuck. So I do it this way...throw the veggies into a bowl and dump the tomato on top of them. 

Now beat the eggs that you had set aside earlier.

Throw the eggs into the skillet, make sure you turn the heat down to medium low. There's nothing more gross than brown scrambled eggs.

Once the eggs are starting to set, scoot them over to one side of the skillet (my skillet is huge so if you do it this way, use a big one) and dump the veggies with the tomatoes in the skillet so they can be nice and warm in time to eat.

I make sure the eggs are pretty much done before I mix the eggs and veggies together. Remember, I don't like the egg juice/texture it leaves on the veggies. But you can go ahead and mix your eggs and veggies together.

Throw on the fried corn tortilla chunks...

Top with grated cheese...

Migas are born! 

Pile some on your plate and garnish with sour cream and whatever else sounds good. Salsa maybe?

I served mine with some sausage links because Chris doesn't think it's a meal unless there's meat involved. It ended up working because we both cut up our sausage and put it in the migas. Next time I'll just do that from the beginning.

Enjoy!