Quick Migas

Mexican is one of my favorite types of food when I'm in a pinch for time, need something salty or just want to eat lots of salsa and spice. Migas is very similar to Chilaquiles, only from my understanding Chilaquiles is baked in the oven towards the end and Migas isn't. It's also more of a Tex-Mex version of Chilaquiles then what some would call "authentic" but it doesn't matter to me. What DOES matter is how amazing it tastes! Hold on to see how easy this is but delightfully good!

Swap in the local fresh produce during the season and make this in your style!

Migas are typically served with leftover corn tortilla shells that have been cut up and fried, but my short cut and quicker way includes using corn tortilla chips instead. I don't like frying, let's just be honest, so if I can bypass that step I'm all in!

This recipe is a breakfast enough for two larger portions or can be split among three. Be creative and step out on this recipe and try to rotate your favorite items (mix in chorizo or sausage for more protein or some jalapeno for an extra bite).

Once you serve this up, all the extra toppings will take it over the top. Add lots of cheese, salsa, sliced avocados, fresh cilantro or green onions.

This is really one of the quickest and simplest breakfast dishes to throw together! Throw leftovers into a burrito shell and save for another day.

Ingredients:

• 6 eggs, whisked by fork with a splash of milk

• 1 Tablespoon olive oil

• 3 small sweet peppers (red, orange, yellow) finely diced

• 1/2 medium red onion, finely diced

• 3 minced garlic cloves

• 1 teaspoon Tajin

• 1 lime

• 2 large handfuls of chips (crunched into slightly smaller pieces)

• Cotija cheese (as much as desired)

• Salsa

• Cilantro

Directions:

1. Sauté the onion,peppers and garlic in a large sauté pan with the olive oil, just until they are nice and soft.

2. Add eggs, juice from half of the lime, a sprinkle of cilantro and tajin and just slowly scramble just until almost done. They should still be a little wet and under cooked. Eggs cook quick so have your chips ready! If you want to add black beans, throw them in when you add the eggs to make sure they are cooked through.

3. Add tortilla chips and stir until combined, then cook for 1 or 2 minutes only to warm through.

4. Plate up and garnish with cheese, serving warm, and garnish with lots and lots of your favorite toppings! My favorite is adding sliced avocado, extra cilantro, more lime juice, and salsa.

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