Lin loves mexi inspired breakfast and Migas are one of his favorite thing in the world. I have been trying to dedicate more time to fixing breakfast in the mornings during the week. My spin classes have taken a back burner in this process but I am hoping to find balance soon. I adapted this recipe from Gwyneth Paltrow and have added my own personal tweaks with my family's favorites. And corn tortillas for breakfast? Si, por favor.
1 tablespoon olive oil
2 corn tortillas, cut into 8 wedges each
2 tablespoons diced white onions
1 poblano pepper
1/2 red pepper diced
3 large eggs
salt and freshly ground pepper
2 tablespoons crumbled queso fresco
2 tablespoons chopped fresh cilantro
For topping: fresh salsa (I love making mine which you can find here) sliced jalapeno, and do not forget the avocado.
In an 8-inch nonstick pan, heat the olive oil over medium-high heat. When the oil is hot but not smoking, add the tortilla wedges and white onions; cook for 1 to 2 minutes, or until the onion starts to soften and the tortilla wedges start to crisp. Add the jalapeno and poblano pepper and cook for another two minutes.
Crack in the eggs, season with salt and pepper, and use a spatula to stir everything together. Cook, stirring, for one to two minutes, until the eggs are almost cooked through.
Stir in the queso fresco and cilantro and transfer to a plate.
Garnish with the salsa, sliced jalapeno, and sliced avocado. And enjoy!