Migas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 garlic cloves, finely chopped
• 1 jalapenos or 1 serrano pepper, deseeded and finely diced
• 2 tablespoons butter
• 1 1/2 teaspoons ground cumin
• 6 ripe tomatoes, coarsely chopped
• 8 eggs, lightly beaten
• 8 -10 soft corn tortillas, cut into strips and fried until crisp (or an equal amount unsalted tortilla chips)
• 4 tablespoons fresh cilantro, chopped
• 3 -4 scallions, thinly sliced
• mild chili powder, to garnish

Recipe

• 1 melt half the butter in a pan. add the garlic and chili and cook until softened but not browned. add the cumin and cook for just 30 seconds then add the tomatoes and cook over a medium heat for an additional 3-4 minutes until the tomato juices have evaporated. remove from the pan and set aside.
• 2 melt the remaining butter in a skillet over a low heat and pour in the beaten eggs. cook, stirring, until eggs begin to set.
• 3 add the reserved chili tomato mixture, stirring gently to mix into the eggs.
• 4 carefully add the tortilla strips (or chips) and continue cooking, stirring once or twice, until the eggs are the consistency you wish. the tortillas should be pliable and chewy.
• 5 transfer to a serving plate and surround with the fresh cilantro and green onions. garnish with a sprinkling of mild chili powder and serve.