Migas (Mexican Egg Tortilla Breakfast Skillet

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Garlic
  • 1 Green bell pepper, medium
  • 1/2 Red bell pepper, medium
  • 2 Roma tomatoes, medium
  • 1/2 Yellow onion, medium

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 pinch Black pepper
  • 1/4 tsp Chili powder
  • 1/2 tsp Sea salt, coarse

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 4 Corn tortillas

Found on isabeleats.com

Description

Directions

• Heat 2 tbsp olive oil in a large frying pan over medium-high heat. While oil is heating up, whisk the eggs in a medium bowl and set aside.
• Add the cut corn tortillas into the pan and cook until crispy, about 6 to 8 minutes. Season with the remaining 1/4 tsp of salt. Using a slotted spoon or spatula, remove the crispy fried tortillas from the pan and place on plate covered in paper towels. Set aside.
• Add the remaining 1/2 tbsp olive oil to the frying pan and add the diced bell peppers, onions and garlic and sauté, mixing often, for about 6 to 8 minutes or until peppers are soft and beginning to blister.
• Add the diced tomatoes, chili powder, cumin, black pepper and cook for another 5 minutes.
• Add the whisked eggs to the pan and cook for about 30 seconds to 1 minute. Quickly add in the crispy fried tortillas and fold into the eggs. Cook for about 2 to 4 minutes or until the eggs are fully cooked and no longer runny.
• Remove from heat and top with cotija or feta cheese, cilantro and hot sauce if desired. Enjoy!