Quick recipe for delicious and filling Tex-Mex migas (eggs and tortilla breakfast skillet). These are made with leftover smoked corned beef brisket to feed a large group.
2ouncesCotija or grated Monterey Jack cheeseoptional
1mediumavocado, dicedoptional
Instructions
Heat cast iron skillet over medium-high heat, and add olive oil.
Add the onion and saute 3-4 minutes. Add garlic, poblano, bell pepper, chili powder, salt and pepper. Saute until the vegetables begin to soften, about 3 minutes more.
Add the tomatillos saute about 1 minute.
In a medium bowl, whisk together the eggs, ¼ teaspoon salt, and a few grinds of pepper.
Add the eggs to the skillet. With a spatula, gently fold them into the sauce. Continue to fold the eggs into the sauce, allowing the uncooked eggs to flow to the bottom of the pan. Add the tortilla chips. Cook until the eggs set folding this chips in as the eggs cook. Stir in the brisket, salsa, and cilantro.
Transfer the migas to heated plates. Optionally, sprinkle with cheese and avocado. Serve with black beans.
Notes
Saute onions long enough to ensure raw onion pieces don't make their way into the dish
Use tomatillos instead of tomatoes as they have less water which make it easier to make firmer scrambled egs
Add salsa much late in the eggs cooking process unless you prefer runnier eggs. let the eggs settle
Use tortilla chips to cut down time and labor vs. making your own from fresh tortillas
Don't add tortillas too early or they'll be soggy, but also not too late or they'll be crunchy. If you're going to err do so on side of crunchy.
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.