Mexican recipes
Migas (Southern style scrambled eggs)
5 (1)
15 min
Serves 4
Mexican
Ingredients
- 8 eggs 8 eggs
- 1/4 cup milk or single cream 60 ml milk or single cream
- 1/3 cup vegetable oil 80 ml vegetable oil
- 4 corn tortillas cut into strips 4 corn tortillas cut into strips
- 1/2 medium onion, diced 1/2 medium onion, diced
- 4 jalapeno peppers, diced 4 jalapeno peppers, diced
- 1 cup shredded cheddar (Monterrey or Longhorn cheese) 240 ml shredded cheddar (Monterrey or Longhorn cheese)
- 1–2 cup salsa (mild, medium or hot, to taste) 240–480 ml salsa (mild, medium or hot, to taste)
- 1 cup chopped cilantro (coriander) 240 ml chopped cilantro (coriander)
- Salt and pepper to taste Salt and pepper to taste
Method
Add the eggs and milk or cream in a bowl and whisk well. Season with salt cna pepper to taste.
In a large skillet or frying pan over medium high heat add the vegetable oil and cook the tortillas strips for about three minutes, turning once.
Add the onions and jalapeno chiles to the pan, and cook for 2 to 3 minutes, turning a few times.
Pour the egg mixture into the pan and let it cook for about a minute, until the eggs start to set at the bottom. Gently stir the egg mixture to scramble the eggs. Sprinkle the shredded cheese on top and continue to cook until the cheese melts.
Taste and adjust with more salt and pepper, to taste.
Serve topped with salsa and cilantro.
In a large skillet or frying pan over medium high heat add the vegetable oil and cook the tortillas strips for about three minutes, turning once.
Add the onions and jalapeno chiles to the pan, and cook for 2 to 3 minutes, turning a few times.
Pour the egg mixture into the pan and let it cook for about a minute, until the eggs start to set at the bottom. Gently stir the egg mixture to scramble the eggs. Sprinkle the shredded cheese on top and continue to cook until the cheese melts.
Taste and adjust with more salt and pepper, to taste.
Serve topped with salsa and cilantro.
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