This photo does not do this dish justice. FYI you can cook more tortillas than necessary and freeze or refrigerate them. I have also refrigerated the tortillas and eggs without salsa with good luck. I could eat these every day of the week with good fresh salsa.
PrintMigas (Mexican Eggs)
- 2 Corn Tortillas Per Serving
- 1.5 Eggs (2 Eggs With One Yolk Removed)
- Diced Red Pepper
- Diced Onion
- Green Onions
Olive oilHow to Do It:Slice or tear tortillas into strips or bite size pieces. Sprinkle with oil, and pan fry for 5 minutes until crispy. Meanwhile, prepare eggs for scramble.
When tortilla strips are crispy, add diced peppers and onions saute for 2-3 minutes, depending on your preference of veggie crispness. Add scrambled egg mixture and cook until done. Garnish with green onions and cilantro top with salsa.