I love eggs, but until I met Chris, I had never had migas; it is now a staple in our house — breakfast, lunch, or dinner. It’s super easy, Tex-Mex comfort. In its simplest form, it is a scramble of eggs, onions, chips, and cheese. At its best, it has more veggies and fresh cilantro, and is served alongside Chris’ equally amazing black beans (although, I’ve been known to get lazy and add the beans to the scramble). Here is a heartier and super delicious version.
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1/2 medium onion, finely chopped
- 1/2 red pepper, finely chopped
- 1 ear sweet corn, kernels sliced from cob
- 5 eggs, beaten
- 3 oz chevre, crumbled
- 1 cup tortilla chips, crumbled
- 1/4 cup fresh cilantro, chopped
- salt and pepper
Heat a large nonstick skillet over medium-high heat. Once skillet is warm, add oil and butter; as butter melts, rotate pan to coat bottom. Add onion, red pepper, and sweat corn; saute 4-5 minutes, or until vegetables are soft.
Reduce heat to medium-low. Add eggs and salt and pepper to taste. Scramble, stirring constantly to ensure egg curds remain small and do not stick to bottom of the pan. When eggs are three-quarters cooked, reduce heat to low, and add the chevre and cilantro; continue stirring constantly. When nearly done, stir in tortilla chips; cook for one minute. Remove from heat and serve.
Serves 2.5 (although I could have eaten the entire pan myself!)