Scrambled eggs with a south-of-the-border twist, fried corn tortilla crumbles. (FYI: Migas means crumbs.)
12 corn tortillas
1/3 cup vegetable oil
1 garlic clove, minced
1 onion, chopped
3 tomatoes, diced
1/4 cup butter or margarine
12 large eggs
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 cup picante sauce
Warm flour tortillas for accompaniment
- In a saucepan on medium-high heat, fry corn tortillas in oil until crisp; drain and set aside. Sauté minced garlic clove, chopped onion, and diced tomatoes in butter until tender.
- In a bowl, beat eggs with salt and pepper. Add the beaten eggs to the tomato mixture and cook over medium-low heat until just firm.
- Crumble the fried tortillas and add to the eggs. Sprinkle with shredded Monterey Jack cheese and shredded cheddar cheese; stir until the cheese is melted.
- Serve topped with picante sauce and warm flour tortilla.
Makes 6 servings.