8 eggs/splash of milk
1/3 cup of oil (I used olive oil but peanut oil is really good)
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced
1 to 2 cups of salsa
Optional (to taste)
Salt and pepper to taste
1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 cup of cilantro
Method:
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes.
4. Pour egg mixture into skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Add salsa (also if using cheese sprinkle on top of eggs) continue to cook until melted.
6. Serve ... adding pepper/salt/cilantro as you desire.
Today I used my new companion .... Rosarita "Hot" Salsa. You can use any kind of salsa you have from green sauce as to the reds. While cheese is supposed to be a must I did not have any and often do not want that weighing down a breakfast. You can add so much to migas ... from chorizo, tomatoes, some chopped hash, chopped poblanos, bacon, pico or whatever else you have available. Quick, easy ... use less oil to make it healthy, egg beaters or more vegetables, or as my wonderful sweetheart had given me some free range eggs ... delicious.
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