I first tried chorizo, the Mexican-version, when I visited my dearest, old college friend Jessica. At that time, Jess was living in Hoboken, NY. Jess and I love to eat, cook, and bake! During one of my visits to her, she told me one morning that she’d whip up a “migas”, a Mexican-style eggs. I was in a foodie’s heaven. I even volunteered to finish up the portion that our other friend, Candace, couldn’t finish! I have been hooked on this ever since!
Fast-forward 5-6 years later, I found myself serving this style egg to Red, who literally licked the plate clean! We’ve been making this ever since (especially if we can find good choriz0).
I found that the key ingredients to making a very authentic & delicious migas is good chorizo (the homemade kind is the best!), fresh cilantro, and good white Mexican cheese which you can find at any Mexican grocery store!
Yield: 4-6 servings
Olive oil or cooking spray
1/2 lb of fresh chorizo
1/4 cup small diced onion
2 green onions, minced
1 clove garlic, minced
1 small tomato, seeded, diced
1 serrano or jalapeno pepper, seeded, minced
8 large eggs or 4 regular eggs & use egg substitutes for remaining 4
2 stale corn tortillas broken into pieces (or equivalent in baked tortilla chips)
1-ounce Mexican white cheese, cubed
2 tablespoons chopped cilantro leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
Hot sauce, broken tortilla chips, salsa, sour cream (optional for serving)
In a heavy nonstick skillet, cook the chorizo with the olive oil or cooking spray over medium heat for about 5 min, until they are thoroughly browned. Then add the onion for 1 minute. Add the green onion, garlic, tomato and serrano pepper and cook until the tomato has rendered most of its moisture. Beat all of the eggs together and add to the sauteed onion mixture, stirring gently. When the eggs are half set, add the tortilla pieces and continue to cook until almost set. Fold in the cheese and cilantro and season, to taste, with salt and pepper.