Tex-Mex Migas | alive - alive magazine
Migas has many variations, yet the common requirement is scrambled eggs with crushed tortillas. Basically, this is like eating mixed-up tacos for breakfast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Skillet
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pastry brush
- Serving bowl
- Measuring spoon
- Measuring cup
- Grater
- Spoon
- Spatula
- Plate
- Tortilla
- Kitchen towel
Ingredients
- 10 large organic eggs
- 1/2 tsp (2 mL) sea salt, divided
- 3 plum tomatoes, seeded and diced
- 16 - 6 in (15 cm) gluten-free organic corn tortillas
- 1 Tbsp (15 mL) extra-virgin olive oil + extra for brushing
- 1 onion, minced
- 1 orange bell pepper, diced
- 2 chipotle peppers in adobo sauce
- 2 avocados, diced
- 2 green onions, chopped
- 2 cups (500 mL) grated cheddar
- 1/2 cup (125 mL) plain yogurt or sour cream
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