Best Eggs Meigas Style Recipes

MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS

Migas Recipe: Mexican Scrambled Eggs with Crispy Tortillas image

This quick and easy Migas recipe is the perfect Mexican breakfast with lightly scrambled eggs tossed with crispy tortillas, jalapenos, tomatoes and cheese.

Provided by Mike Hultquist

Time 25m

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
2 corn tortillas (cut into strips or squares)
1 jalapeno pepper (diced)
1 small red bell pepper (diced)
1 small onion (white or yellow, diced)
4-5 eggs (lightly scrambled)
1 medium tomato (diced)
Salt and pepper to taste
½ cup shredded pepperjack or Monterrey Jack cheese
For Serving: spicy chili flakes (extra sliced peppers, avocado, hot sauce)

Steps:

Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!

Nutrition Facts : Calories 261 kcal, Carbohydrate 12 g, Protein 10 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 176 mg, Sodium 148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EGGS MEIGAS STYLE

Eggs Meigas Style image

Provided by Aarón Sánchez

Time 40m

Yield 3 servings

Number Of Ingredients 7

Ingredients

1 cup of wood chips for smoking, soaked in warm water for at least 20 minutes
2 large, ripe tomatoes, sliced into 1/4 inch slices
6 eggs
2 poblano peppers (roasted, seeded, and deveined)
1 red onion (sliced in 1/8-inch rings), grilled
1/4 cup Monterey Jack
2 tablespoons chopped cilantro

Steps:

In a large roasting pan, or the bottom of a smoker, place a single layer of soaked wood chips. Place a 2-inch perforated pan or grill insert on top of the wood chips. Place the sliced tomatoes on top of the perforated pan or grill insert. Cover with foil, or the top of the smoker. Place on top of a burner, on medium heat. Smoke for 15 minutes. Remove tomato slices from pan and set aside.
In a non-stick pan, cook the eggs sunnyside up. Put eggs on a cookie sheet and cover each with a layer of poblano peppers, grilled red onion, and smoked tomatoes. Cover with Monterey Jack. Cook in oven until cheese is melted. Transfer to platter and garnish with cilantro.