Migas

 

                             This recipe was featured on Chow and Chatter as part of my guest post, I am posting this to add to my blog files, I send all you visited me and left such wonderful comments sweet kisses.

                                I have left the comment section closed, as you have already showered me with plenty of love, thanks again. 

Breakfast being either in Edinburg or any part of Texas is taken seriously. As everyone else in the United States we Texans are busy people who require the fuel to complete our busy days. We want to be fed, comforted and leave for our busy day feeling glorious we took the extra time to make ourselves a truly Texas breakfast.

Migas are well known in every corner of Texas as a quick and easy way to start your morning. Diced Corn tortillas fried until golden, mixed with sauteed onion, tomato and Serrano for heat with scrambled eggs. Add a steamy cup of coffee and your ready for a delicious start to your day.

Migas
by Sweet Life

by Vianney Rodriguez

Serves two
4 corn tortillas diced
Vegetable oil
½ onion chopped
2 tomatoes chopped
1 Serrano sliced finely (remove seeds if you desire less heat)
4 eggs
Handful of chopped cilantro (stems removed)
*Extras if desired*
Chopped cooked bacon, cooked chorizo, cheese

In a large non stick skillet or cast iron add vegetable oil allowing to come to medium-high heat.
Add diced tortillas and cook until golden brown about 5 minutes.
Remove from skillet, placing aside. Add chopped onion and Serrano to skillet, cook for 3 minutes until slightly soft add tomatoes and continue to cook for another 3 minutes.
Add diced tortillas back to skillet and mix.
Add the eggs, mix to cover all ingredients with eggs and cook until eggs are scrambled.
Remove from heat and add cilantro.