Migas

Brendan Murphy on June 27, 2016

From Chef Jed Demler

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small onion (small dice)
  • 1 small bell pepper or 1 poblano pepper (seeded and diced)
  • 1 medium tomato (diced)
  • 1 cup broken tortilla chips or 2-3 corn tortillas (torn and fried crispy)
  • 8 eggs
  • Salt and pepper to taste
  • Queso fresco (crumbled)
  • Avocado (sliced for garnish)

Directions:

  • Heat the vegetable oil in a large cast iron skillet (feel free to use your nonstick) on medium high heat. Add onions and sauce until soft and translucent. Add peppers and tortilla chips, stirring often.
  • While onions and peppers are cooking, whisk eggs and season with salt and pepper.
  • When vegetables are soft, turn heat to medium and add eggs and tomatoes, stirring constantly to scramble. When eggs are set, sprinkle with queso fresco.
  • Garnish with salsa verde and avocado.

    • Salsa Verde Ingredients:

    • 2 bunches cilantro (stems removed)
    • 6 cloves garlic (cleaned and crushed)
    • 1 jalapeno (seeded and diced)
    • 2 limes (juiced)
    • 2-3 tablespoons extra virgin olive oil
    • Salt and papper to taste

    Salsa Verde Directions:

  • First make the salsa verde by adding cilantro, garlic, jalapeño, lime juice, salt, and pepper to the blender and process on low.
  • Drizzle, while blender is running, the olive oil into salsa until combined.