Mmmmmm Migas

Jason says I'm addicted to breakfast, and I think he might be right. Austin possesses a truly devoted breakfast culture, where breakfast tacos and Migas intermingle with friends, music, bottomless mimosas and Bloody Marys. What's not to love? 

Migas is a perfect combination of scrambled eggs, golden fried tortilla strips, spicy jalapenos, tomatoes, onions, garlic, salsa and cheese. Everyone makes their Migas a little differently, and here is my recipe below:  

3 jumbo eggs
3 corn tortillas, cut or torn into small pieces
2 Tbsp of your favorite salsa (use the chunkier part from the bottom of the jar)
1 tomato, gooey membranes and seeds removed, then diced
1/2 small onion, diced
1 jalapeno, sliced lengthwise, half of the seeds removed, diced
2 cloves of garlic, minced
1/4 cup cilantro, chopped
1/4 cup of shredded cheese of your choice (I used sharp cheddar, but I bet fresh Mexican cheese would work really well)
1 Tbsp real butter
1 Tbsp olive oil
Salt & pepper to taste

This recipe provides 2 hearty portions. Feel free to double or triple the recipe if you have a larger crowd to feed.

Once you have all ingredients chopped and ready to go, remember to salt the tomatoes. Salting cut tomatoes really helps to draw out the water and bring out the natural sweetness of the tomatoes, especially during the winter months when they aren't as succulent as in the summertime.

Scramble eggs together with 2 Tbsp of your favorite salsa. I used Silver Star Roasted Green Medium Salsa, and it worked great. As directed above, use the chunky salsa from the bottom of the jar (as opposed to the liquidy part at the top) so your Migas won't be runny.

Melt 1 Tbsp of butter in a non-stick skillet and add the corn tortilla pieces. Cook the tortillas until they are nice and golden, and a little crispy, about 4 minutes. Season with salt and pepper to taste, and set aside the tortilla pieces on a plate.

Heat 1 Tbsp of Olive Oil in the pan (don't worry about wiping it out, you want that yummy residual butter), and saute the onions and jalapenos about 3-5 mins, or until they begin to soften. Then add minced garlic, saute for 2 mins, then add the tomatoes. Stir to combine. Add the eggs and salsa mixture to the sauteed veggies in the pan, let the eggs set for a couple of minutes before you start to  flip it and mix it all up. When the eggs are almost cooked, season to taste. Add the fried tortilla pieces, stir to combine. When eggs are completely cooked, add the chopped cilantro and cheese. Stir to incorporate all the deliciousness and serve immediately. 

Listening to: Lou Reed, Walk on the Wild Side