Migas

For those of you poor souls who don't get to live in Texas - I'm going to post the best recipe for migas so you don't miss out on this taste of Tex-Mex. They are great anytime but I especially like them on Sunday mornings. Enjoy!

Amaya's Migas

1 tablespoon veg oil
2 cups dime-sized torilla pieces or crushed tortilla chips
1/2 cup chopped tomato (I like the small romas)
2/3 cup chopped onion (burmuda works for me)
1 jalapeno chile, stemmed, seeded, and chopped
2 eggs
1/2 cup Cheddar cheese

Heat the oil in a large skillet over medium heat and saute the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatual, scraping up the eggs as they cook. When the eggs are partially set, add the Cheddar. Cover. Toss a few more times until the cheese melts.

Serves 2.

Walsh, Robb. (2004) The tex-mex cookbook: A history in recipes and photos. New York: Broadway Books.