If there’s a good way to eat eggs in the morning, it’s with chips and salsa. Yes, I know most of you love eggs for breakfast, but I actually don’t because I’m not much of a breakfast person. I know they are good for me, but that doesn’t change the way I feel about them, except when they are made in the skillet with some tortilla chips and salsa verde. Migas are scrambled eggs with cheese, chips and salsa added, then swiftly stirred together to form a magnificent creamy dish. It’s a Mexican classic and I great way to change up the monotony of a traditional breakfast.
I used blue corn tortillas chips because they are one of my favorites, along with some pepper jack cheese to add a touch of heat. I also went with jarred tomatillo salsa, but if you’re feeling adventurous you can make it from scratch because I have a good recipe for one here on my blog. The technique about cooking this meal is pretty standard. For starters, don’t have the flame too high under the eggs because you want them to cook gracefully with a swift stirring spoon. The other ingredients are introduced pretty quickly, to incorporate flavor and the entire skillet is done in less than 8 minutes.
I think this makes a great breakfast on any day, but it’s pretty delightful for brunch on the weekends with friends because you can double or triple the recipe. I sometimes serve mine with warm tortillas, and stuff the mixture into a soft taco to enjoy, but I definitely utilize more of those blue corn chips for dipping. This is one tasty egg dish that I have fallen in love with.
1 tablespoon butter
1/2 red onion, diced
1/2 jalapeno, minced
4 large eggs
1 tablespoon cream
1/2 cup pepper jack cheese
1 cup corn tortilla chips + more for serving
1/3 cup tomatillo or verde salsa
1/4 cup fresh cilantro
- In a large non-stick skillet, add 1 tablespoon butter and place over medium heat. While butter is melting, whisk eggs and cream together. Add onion and jalapeno to the skillet and stir. Cook for 2 minutes. Pour eggs into skillet and stir constantly in a circular motion to create creamy eggs, after 2 minutes, add cheese and tortillas, crushing in your palm gently. Stir.
- Cook for 1 minute and add salsa, stir. Continue to cook eggs until soft and tender, turn heat down if necessary so you don’t over cook.
- Place in serving dish or on plates and sprinkle with cilantro. Dollop with guacamole and serve with tortillas, if desired. Enjoy!