Migas
Serves
6
Prep Time
15 min
Cook Time
30 min
Print RecipeIngredients
- 6 corn tortillas (7 inch/18 cm), chopped into 1-inch (2.5 cm) pieces
- ¼ cup (60 mL) canola oil, divided
- 1 onion, chopped
- 1 red pepper, chopped
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- ½ tsp (2.5 mL) each salt and pepper, divided
- 8 eggs
- 1 tomato, chopped
- 1 cup (250 mL) shredded Monterey Jack cheese
- 2 tbsp (30 mL) chopped fresh cilantro
Instructions
- Step 1
Preheat oven to 375°F (190°C). Toss tortillas with 2 tbsp (30 mL) oil until coated. Transfer to two parchment paper–lined baking sheets; bake on top and bottom racks of oven, switching and rotating trays halfway through, for 8 to 10 minutes or until crisp and browned around edges.
- Step 2
Heat remaining oil in large skillet set over medium-high heat; cook onion, red pepper, jalapeño, garlic, and half of the salt and pepper for about 5 minutes or until vegetables start to soften.
- Step 3
Meanwhile, whisk together eggs, 2 tbsp (30 mL) water and remaining salt and pepper. Pour egg mixture into skillet; cook, stirring frequently, for 1 to 2 minutes or until soft curds start to form. Stir in tortilla chips and tomato; cook, stirring, for about 5 minutes or until eggs are set. Sprinkle with cheese and cilantro.
Tips
• Serve with hot sauce, sour cream, tomato or tomatillo salsa.
• Alternatively, instead of crisping the tortillas, use lightly salted corn tortilla chips.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 310 |
| Fat | 21 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 17 g |
| Fibre | 3 g |
| Sugars | 3 g |
| Protein | 14 g |
| Sodium | 390 mg |
