Migas

Serves 6

Prep Time 15 min

Cook Time 30 min

The word “migas” means crumbs in Spanish so, in this dish, leftover tortillas are the crumbs used to make a delicious and satisfying breakfast.

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.