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Typically a Mexican or Tex-Mex breakfast dish this also makes a cracking supper. Feel free to experiment with what you add to your eggs: chorizo, black beans or pickled jalapeños go down a treat.
Wrap the flour tortillas in foil and warm in a low oven while you make the migas. Peel and slice the onion and garlic.
Crack the eggs into a bowl and use a whisk or fork to beat together.
Heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion, garlic and the chipotle paste and cook for 30 seconds.
Stir in the tomatoes and season well. Cook for 10 minutes until the tomatoes have softened down slightly.
Lightly crush and stir in the tortilla chips. Cook for a minute or two more until they absorb some of the juices but are still a bit crunchy.
Season the beaten egg and then pour into the pan, stirring and folding gently, until it scrambles to velvety folds.
Scatter each of the warm tortillas with grated Cheddar, then top with the scrambled egg mix, the tomatoes and any toppings you like.
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