Mexican Eggs With Crispy Tortilla Slices Recipes

MIGAS RECIPE: MEXICAN SCRAMBLED EGGS WITH CRISPY TORTILLAS

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!

MEXICAN EGGS WITH CRISPY TORTILLA SLICES

Steps:

• Preheat oven to 200°C.
• Lightly beat eggs and combine with the milk and season well.
• Cut the tortillas into narrow strips and place on a oven tray and bake in 200C oven until they are golden brown and crisp.
• Heat oil in a medium pan and add the onion and cook over moderate heat until the onion is tender but not coloured and then add the garlic and the chilli and cook a minute longer.
• Pour the eggs and cook over a moderate heat, stirring only enough to move the curds from the base of the pan, you want big soft curds.
• When the egg is almost set, remove from the heat and fold through the tomatoes, tortilla crisps and the coriander and serve immediately.

MEXICAN EGGS

Steps:

• In a 10-inch frying pan, cook bacon until crisp.
• Remove from pan with slotted spoon and drain.
• Add onion and garlic to bacon drippings in the pan.
• Cook until onion is soft.
• Stir in tomatoes, chilies, salt, and oregano.
• Bring to a boil, stirring constantly.
• Continue boiling until sauce thickens, about 15 minutes.
• Reduce heat to low.
• Crack eggs and slowly slip into sauce, one at a time.
• Sprinkle cheese and bacon over the top.
• Cover and simmer until eggs are set, about 5 to 7 minutes.
• Sprinkle with the cilantro.
• Serve with guacamole and warmed tortillas on the side of the plate, if desired.
• Note: The sauce can be prepared a day in advance.
• Reheat and slip the eggs in just before serving.