Migas, mis amigas, is a Mexican dish that uses corn tortillas fried in oil, eggs, cheese, salsa and what ever else sounds good, like onions, jalapeños, green chiles, chorizo or cilantro. Nacho Everyday Eggs is my shortcut using ready-made tortilla chips. When I’m making breakfast for one, I call it good with two eggs and a handful of chips, topped with cheese and salsa. It’s almost as easy as plain old scrambled eggs. For company, I’ll sometimes jazz it up with the optional ingredients listed below.
- 8 eggs
- 1/4 cup skim or whole milk
- Salt and pepper to taste
- 1 cup cheddar or Monterey Jack cheese, shredded
- 1 cup salsa (more or less to taste)
- 2 cups tortilla chips, broken into bite-sized pieces
- 1/4 to 1/2 pound raw Mexican chorizo, casings removed
- 2 tbsp or more olive oil
- 1/2 onion, diced
- 2 jalapeños, diced or 1 4-oz can diced green chiles
- 1 cup cilantro leaves, chopped
- 1 avocado, sliced
In a bowl, whisk eggs together with milk. Add salt and pepper to taste. If you are making just the basic recipe, spray a large skillet with non-stick cooking spray and heat pan over medium heat. Add egg mixture. If you want your chips on the soft side, add them now. I like mine a little crispier, so I add them when the eggs are almost done. Sprinkle with cheese. Serve on plate with salsa on top.
If you want to use the optional ingredients, start by crumbling chorizo into the pan and cook over medium-high heat until crispy, about 4 to 5 minutes. There will probably be enough grease from the chorizo to cook the remainder of the ingredients. If not, add some olive oil to the pan. Add the onion and jalapeños or green chiles. Cook until tender. Add the eggs and cook until desired doneness. Sprinkle with cheese. Serve on plate with salsa, avocado and cilantro on top.