Austin-Style Migas

Austin-Style Migas
http://saltandwind.com/recipes/73-austin-style-migas-recipe
Austin-Style Migas | http://saltandwind.com Though I'm not a huge fan of TexMex, it's quite possible I could eat these classic Migas everyday. Inspired by Austin, Texas where I eat them as a remedy to ...
Skill
Intermediate
Course
Breakfast, Brunch
Cuisine
American
Ingredients
13
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
-
Servings
3 to 4
Diet
Gluten-Free, Vegetarian
Austin-Style Migas | http://saltandwind.com
Skill
Intermediate
Course
Breakfast, Brunch
Cuisine
American
Ingredients
13
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
-
Servings
3 to 4
Diet
Gluten-Free, Vegetarian
Austin-Style Migas | http://saltandwind.com

Though I'm not a huge fan of TexMex, it's quite possible I could eat these classic Migas everyday. Inspired by Austin, Texas where I eat them as a remedy to a big night out, here is my take on Migas. Migas can be made in all sorts of ways but the key is crisp tortilla bits (which could even be leftover tortilla chips from last night's party) combined with scrambled eggs, a few veggies, and lots of good salsa. While most people just serve Migas with tortillas and salsa on the side, I like to add some salsa to the eggs to get as much flavor as possible. Is that a super traditional step? Likely not, but I promise you it's delicious.

Ingredients

  • 1/4 cup canola oil
  • (6 to 8) 3-inch corn tortillas

    cut into 1-inch strips, plus more for serving

  • 1 medium jalapeño chile
  • 1 medium yellow onion

    roughly chopped

  • 1 (15-ounce) can crushed or pureed tomatoes
  • 1 cup fresh cilantro leaves

    plus more for garnish

  • 1 garlic clove

    smashed

  • 1 medium red, orange, or yellow bell pepper

    medium dice

  • kosher salt
  • 8 large eggs
  • 1 cup shredded Cheddar or Jack cheese

    about 2 ounces

  • 1 Lime

    cut into sixths

  • 1 firm-ripe avocado

    pitted and diced, for garnish

Instructions

Heat oil in a medium nonstick frying pan over medium heat. When oil sizzles and just bubbles when the edge of a tortilla strip is dipped, add about 1/3 of the tortillas just until crisp, about 1 minute each batch. Repeat until all tortilla strips are fried, and adding more oil if necessary. Remove to a paper towel-lined plate to drain, and set aside.

Tip

You can crisp up the tortilla strips up to 1 day ahead of time -- just be sure to save the oil for cooking the eggs.

Turn a gas burner on medium heat and char the jalapeño, turning frequently, until blackened and slightly collapsed. Transfer the jalapeños to a cutting board to cool slightly. Once cool enough, trim off the stems from the jalapeño and remove the seeds and ribs. If you like spice, add the seeds and ribs, or taste and adjust to your liking.

Combine the jalapeño with half of the onion, all the tomatoes, the cilantro, and the garlic in a food processor or blender and blend, scraping down the sides as needed, until smooth. Taste the salsa and add salt as desired.

Tip

This salsa is my go-to for parties because it is super easy, super delicious, and lasts about 5 days.

Transfer the remaining oil from the fried tortillas into a second large nonstick skillet over medium-high heat. Add the onions, the bell pepper, and a pinch of salt and cook until the onions are soft and beginning to caramelize, about 5 minutes.

Meanwhile, place the eggs in a large bowl and add half of the salsa and a pinch of salt and whisk until smooth. Lower the heat to medium-low, add the egg mixture allow to sit for about 1 minute or until set on the bottom. Add the tortilla strips and gently stir breaking up the eggs.

Remove from the heat and add half the cheese and gently fold through. Top with the remaining cheese, and some salsa, passing any leftover salsa on the side along with lime wedges, avocado, and some extra tortillas.

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