Mexican Migas

Ingredients

• 4 große Eggs
• 3 Stück Corn Tortillas
• 1 EL Vegetable Oil
• 2 mittelgroße Roma Tomatoes
• 1 kleine Jalapeño
• 50 g Cheddar Cheese
• 1/4 TL Salt
• 1 Prise Black Pepper
• 2 EL Fresh Cilantro, chopped
• 1/4 Avocado, sliced
• 1 EL Green Onions, chopped

Instructions

1. Cut the corn tortillas into strips about 1 cm wide. Dice the Roma tomatoes and finely mince the jalapeño, removing seeds if you prefer less heat. Grate the cheddar cheese.
2. Heat the vegetable oil in a medium skillet over medium heat. Add the tortilla strips and fry, stirring occasionally, until golden brown and crispy, about 3-5 minutes.
3. While the tortillas are frying, whisk the eggs in a small bowl with salt and pepper.
4. Push the crispy tortilla strips to the side of the pan. Pour the whisked eggs into the center of the skillet and let them set for 30 seconds before gently scrambling until the eggs are cooked through but still moist.
5. Add the diced tomatoes and minced jalapeño to the eggs and tortillas. Stir to combine and cook for another 1-2 minutes, until the tomatoes are slightly softened.
6. Remove the skillet from the heat. Sprinkle the grated cheddar cheese over the migas and let it melt for a minute.
7. Garnish the Mexican Migas with fresh cilantro, green onions, and avocado slices before serving.

Nutrition