Migas with Chorizo Recipe - How to Make Migas with Chorizo

Becky Luigart-Stayner

While we love practically any kind of breakfast, there's a special place in our hearts for this Mexican-style scrambled egg dish. Migas, which means "crumbs" in Spanish, is a dish of leftovers.

Take a few of the tortillas you didn't use for last night's tacos, and mix them with a bit of the leftover chorizo. Scramble in some eggs, and top them with whatever toppings you still have on hand.

What you end up with is a meal that's so much more than the sum of its parts. Give it a try — and let us know what you think, in the comments below!

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Yields: 4 serving(s)

Prep Time: 15 mins

Total Time: 15 mins

Ingredients

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8 oz.
fresh chorizo, casings removed
1 tbsp.
oil
2
corn tortillas, torn or cut into strips
4
eggs, well beaten
Kosher salt and freshly ground black pepper
Sliced avocado, diced tomatoes, and sour cream or crumbled queso, for garnish

Directions

Step 1Cook chorizo in a large skillet over medium heat, breaking it into pieces, until browned and cooked through, 5 to 7 minutes. Remove chorizo, with a slotted spoon, reserving oil. Add 1 tablespoon oil (you want about 2 tablespoons total in the skillet) and tortillas to skillet. Cook, without stirring, until crispy, 3 to 4 minutes.
Step 2Return chorizo to skillet. Add eggs and season with salt and pepper. As eggs begin to set, scrape mixture into center of pan with a heatproof spatula.
Step 3Just before eggs are fully cooked, remove pan from heat. Divide mixture among 4 plates, and garnish with avocado, tomatoes, and sour cream or queso, dividing evenly. Serve immediately.

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