Migas Eggs A La Mike Marks Recipes

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

Steps:

• Cut the 2 corn tortillas into 1-inch pieces (about 1 cup). Place the oil in a Dutch oven and fry the tortilla pieces over medium-to-high heat for about 3 minutes, until the tortillas change color and begin to get crisp. Add the chopped onion, the sliced mushrooms and the jalapeno pepper. Cook for about 2 minutes, then lower the heat to medium.
• Meanwhile, beat the eggs and add to them the salt, pepper and cumin powder. Pour into the Dutch oven and stir until the egg mixture is setting on the bottom and almost ready to set on top but is still quite wet. Remove from the heat. (Remember that it will continue cooking in its own residual heat.) Sprinkle the cheese over the surface of the eggs, arrange wedges of tomato on top and cover with the lid. Set aside for 5 to 10 minutes, then sprinkle with the cilantro and spoon into warm tortillas. To eat, wrap the tortillas around the filling.