"Please sir, may I have some more?" That was my best Tiny Tim impression...are you dazzled?
If you've never had Migas, prepare yourself for a culinary revival! The first time I experienced them, I instantly fell in love, head over heels...over the moon...happy as a lark (how happy is a lark anyway?).
I've never been a fan of eggs...that's understating...I've always loathed eggs. I eat them because they are good for me and hens work hard to produce them! Until Migas, I've never enjoyed them...choking them down is a better description.
The secret, the deliciously scrumptious secret ingredient, is the corn tortillas...I've never met a tortilla I didn't like!
With all the other yummy ingredients, Migas can be breakfast or dinner. Live on the wild side, BREAKFAST FOR DINNER!
(Original recipe from Pioneer Woman, tweaked by yours truly)
4 whole corn tortillas (add more or less, depending on your fondness)
1 whole jalapeno, seeds and membranes removed, finely diced (you can also use green chiles)
4 whole plum tomatoes, roughly chopped
1 whole green bell pepper, roughly chopped
1 whole medium onion, chopped
10 whole large eggs
1 cup grated cheese (may use Cheddar, Monterey Jack, Etc.)
1/4 cup cilantro, chopped
2 tablespoons butter
2 tablespoons olive oil
1/4 cup half-and-half
Salsa (see my "Let's talk salsa" post for recipe)
(I added 1/3 cup of corn and black beans to mine, it was dinner so it seemed appropriate)
In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
Slice and dice corn tortillas. In a small skillet over medium heat, heat oil and fry corn tortillas just until crisp.