Migas with Chorizo
This simple Mexican country meal makes a great breakfast or dinner.
No Reviews
While we love practically any kind of breakfast, there's a special place in our hearts for this Mexican-style scrambled egg dish. Migas, which means "crumbs" in Spanish, is a dish of leftovers.
Take a few of the tortillas you didn't use for last night's tacos, and mix them with a bit of the leftover chorizo. Scramble in some eggs, and top them with whatever toppings you still have on hand.
What you end up with is a meal that's so much more than the sum of its parts. Give it a try — and let us know what you think, in the comments below!
Advertisement - Continue Reading Below
- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 15 mins
Ingredients
- 8 oz.
fresh chorizo, casings removed
- 1 tbsp.
oil
- 2
corn tortillas, torn or cut into strips
- 4
eggs, well beaten
Kosher salt and freshly ground black pepper
Sliced avocado, diced tomatoes, and sour cream or crumbled queso, for garnish
Directions
- Step 1Cook chorizo in a large skillet over medium heat, breaking it into pieces, until browned and cooked through, 5 to 7 minutes. Remove chorizo, with a slotted spoon, reserving oil. Add 1 tablespoon oil (you want about 2 tablespoons total in the skillet) and tortillas to skillet. Cook, without stirring, until crispy, 3 to 4 minutes.
- Step 2Return chorizo to skillet. Add eggs and season with salt and pepper. As eggs begin to set, scrape mixture into center of pan with a heatproof spatula.
- Step 3Just before eggs are fully cooked, remove pan from heat. Divide mixture among 4 plates, and garnish with avocado, tomatoes, and sour cream or queso, dividing evenly. Serve immediately.
Cinnamon-Sugar Popovers
Southern-Style Vanilla-Fig Preserves
42 Breakfast Casserole Recipes to Start the Day
50 Best Father's Day Brunch Ideas to Make for Dad
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below