Migas is a classic Texan breakfast that I thought I'd try. My kids all liked it too, which makes me happy too. It's a great way to use up broken itty bitty chips at the bottom of the bag. I usually save my broken and stale chips in a zip lock and then use them for taco salad.....now I have another recipe to use them for.
8 eggs
1 t salt
3 T olive oil
3 handfuls of tortilla chips, broken in bite size pieces ( I just squished them in my hands into the skillet)
2oz chorizo (or 1 small link or 1/2 of a large link), take out of casing and break up, (optional)
1/2 of a large tomato, seeded and chopped
1 small onion, chopped
1 minced garlic clove
1/2 c shredded Monterey Jack cheese
Handful fresh cilantro sprigs, chopped (if don't have fresh mix about 2 T dried in with the eggs)
fresh ground black pepper
Hot sauce
Crack eggs into a medium bowl, add 1 t salt (and dried cilantro if you don't have fresh) and lightly beat.
Heat oil in a large nonstick skillet over medium heat. Ad the broken tortillas to the skillet. Cook, turning until golden and a little crisp, about 3 minutes.
Add chorizo, if using, tomato, onion, and garlic, and cook until the onion is soft, about 4 minutes. Pour the egg over all the veggies and tortillas. Pause to let eggs heat slightly, then stir very slowly so the eggs cook evenly into large fluffy curds. Cook until they are done like you like them. When they are still just soft, remove pan from heat and fold in cheese and fresh cilantro and season with salt and pepper. Serve with hot sauce if you like. I like to use the green tabasco...
