6 corn
tortillas, cut into strips
½ small
diced onion
2 raw
jalapenos, seeded and diced
2 small
diced tomatoes
6 eggs,
beaten
1 cup
shredded Monterey Jack cheese
Fry the tortillas in oil until they are lightly golden but
not crispy.
Add onion and jalapenos and saute for 2 minutes. Stir in tomatoes
and cook for 2 more minutes.
A dash of color for aesthetic appeal. |
Add the beaten eggs and cook until the eggs are
almost set, stirring occasionally.
And a bunch of eggs for texture! |
Spread the cheese on top of the eggs and
cover the pan. Cook until the cheese is melted. Serve with salsa.
Ready to be gobbled up! |
My Rating: 5/5 "I love migas. I've loved them every time I've made them. There's something about the texture that's immensely comforting and something about the spice that knocks you off your rocker just enough to make the experience interesting. This was a hard sell for my husband because he's got a thing about eggs, but even he enjoyed the overall flavor! Anyway, I hope you enjoy these, because they're awesome."
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