Best Migas Eggs A La Mike Marks Recipes

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MIGAS RECIPE



Migas Recipe image

Crispy corn tortilla chips with eggs and tomato, onion, & peppers. One of the Best Mexican Breakfast!

Provided by Mely Martínez

Categories     breakfast

Time 25m

Number Of Ingredients 11

4 tbsp. vegetable oil
4 corn tortillas
1/3 cup white onion, chopped
1 serrano pepper, diced (or 1/2 jalapeño pepper)
1 cup tomato, chopped (About 2 large Plum tomatoes)
4 large eggs
salt to season
Black Beans, either just cooked or refried.
Queso Fresco
Avocado Slices (Optional)
green onions sliced (Optional)

Steps:

  • Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
  • Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
  • Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
  • Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
  • Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 17 g, Fat 41 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 372 mg, Sodium 754 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

MEXICAN MIGAS



Mexican Migas image

This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.

Provided by Shores

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
⅓ pound Mexican raw chorizo, casings removed
5 (6 inch) corn tortillas, torn into bite-sized pieces
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, finely chopped, or more to taste
8 eggs, lightly whisked
hot sauce to taste
salt and freshly ground black pepper to taste
2 tomatoes, seeded and diced
1 avocado, diced
1 lime, juiced
1 cup grated smoked Cheddar cheese
½ cup sour cream

Steps:

  • Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
  • Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g

MIGAS EGGS A LA MIKE MARKS



Migas Eggs A La Mike Marks image

Provided by Jacques Pepin

Categories     breakfast, casseroles, one pot, main course

Time 15m

Yield Six servings

Number Of Ingredients 13

2 corn tortillas (each about 1 ounce)
4 tablespoons corn oil
3/4 cup coarsely chopped onion
2 cups sliced mushrooms (we used fresh, but a 6-ounce can of drained mushrooms can be substituted)
2 pickled jalapeno peppers (fresh hot peppers can be substituted, with the amount determined by your tolerance for hotness)
12 eggs
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 teaspoon cumin powder
1 cup shredded Cheddar cheese
2 large tomatoes (about 1 pound), cut into wedges
1/2 cup cilantro (Chinese parsley leaves)
Extra tortillas (corn or flour), to wrap around the egg mixture

Steps:

  • Cut the 2 corn tortillas into 1-inch pieces (about 1 cup). Place the oil in a Dutch oven and fry the tortilla pieces over medium-to-high heat for about 3 minutes, until the tortillas change color and begin to get crisp. Add the chopped onion, the sliced mushrooms and the jalapeno pepper. Cook for about 2 minutes, then lower the heat to medium.
  • Meanwhile, beat the eggs and add to them the salt, pepper and cumin powder. Pour into the Dutch oven and stir until the egg mixture is setting on the bottom and almost ready to set on top but is still quite wet. Remove from the heat. (Remember that it will continue cooking in its own residual heat.) Sprinkle the cheese over the surface of the eggs, arrange wedges of tomato on top and cover with the lid. Set aside for 5 to 10 minutes, then sprinkle with the cilantro and spoon into warm tortillas. To eat, wrap the tortillas around the filling.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 544 milligrams, Sugar 4 grams, TransFat 0 grams

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