Migas Tacos
Equipment
- Chopping board
- Knife
- Medium bowl
- Whisk
- Non-stick frying pan
- Spatula
- Wooden spoon
Ingredients
- 4 flour tortillas large
- 2 tbsp olive oil
- 1 onion small, sliced
- 2 garlic sliced
- 2 tbsp chipotle paste
- 350 g cherry tomatoes or vine tomatoes
- 2 corn tortillas roughly chopped
- 8 egg beaten
- 75 g cheddar cheese grated
- sea salt
- ground black pepper
Ideas for toppings
- avocado
- sour cream
- fresh coriander leaves picked
- lime
Instructions
- 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.
Notes
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.
- calories do not include toppings
Nutrition
Calories: 499kcal
Tried this recipe?Let us know how it was!