Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 cups of tortilla chips, crushed
- 1/2 cup of salsa
- 1/2 cup of shredded cheddar cheese
- 1 avocado, sliced
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the crushed tortilla chips to the skillet and stir to combine with the onion and garlic mixture.
4. Pour the salsa over the tortilla chips and stir to combine.
5. Sprinkle the shredded cheddar cheese over the top of the tortilla chip mixture and cover the skillet with a lid. Cook for 2-3 minutes until the cheese is melted.
6. In a separate non-stick skillet, heat the remaining tablespoon of olive oil over medium heat.
7. Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny.
8. Season the eggs with salt and pepper to taste.
9. To serve, divide the tortilla chip mixture between two plates and top each with a fried egg and sliced avocado.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 500
Fat: 36g
Protein: 17g
Carbohydrates: 29g
Fiber: 7g
Sugar: 4g
Substitutions for ingredients:
- Instead of tortilla chips, you can use stale bread or corn tortillas.
- Instead of cheddar cheese, you can use any type of cheese you prefer.
- Instead of salsa, you can use diced tomatoes or canned tomatoes with green chilies.
Variations:
- Add diced bell peppers or jalapeños to the onion and garlic mixture for extra flavor and spice.
- Top the migas with a dollop of sour cream or Greek yogurt.
- Add cooked chorizo or bacon to the tortilla chip mixture for a meatier version.
Tips and tricks:
- Use a spatula to gently fold the tortilla chip mixture as it cooks to prevent it from sticking to the skillet.
- Make sure the skillet is hot before adding the eggs to prevent them from sticking.
- To make this recipe vegetarian, omit the bacon or chorizo and use vegetable broth instead of chicken broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the migas in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the migas on a colorful plate with the fried egg and sliced avocado arranged on top.
Garnishes:
Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
Pair with a side of fresh fruit or a green salad.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
- Roasted sweet potatoes
Troubleshooting advice:
- If the tortilla chip mixture is too dry, add a splash of chicken broth to moisten it.
- If the eggs stick to the skillet, use a non-stick spray or a little bit of butter to prevent sticking.
Food safety advice:
- Make sure to cook the eggs until the whites are set and the yolks are still runny to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Migas is a traditional Spanish dish made with leftover bread, eggs, and vegetables. It was originally a peasant dish but has since become popular in many parts of the world, including the United States.
Flavor profiles:
Savory, crunchy, cheesy, and slightly spicy.
Serving suggestions:
Serve for breakfast, brunch, or a quick and easy dinner.
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Region: Spanish