Two Migas


  • 1 small Onion, Peeled & 1 tsp Chile Powder Quartered
  • 3 Tbls Oil
  • 3 Anaheim Chiles, 4 Corn Tortillas, CutnRoasted & Peeled Into 1/2″ Squares
  • 2 small Tomatoes, Cored & 1 oz Butter
  • Quartered – Cilantro
  • 5 LARGE Eggs
  • Avocado Slices
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  1. Coarsely chop the onion along with the chiles.  Cut the tomatoes into chunks.  Drain the tomatoes.  Set aside.  Beat the eggs with the salt, pepper and chile powder.
  2. Heat the oil in a large (12″) skillet until very hot.  Fry the tortilla pieces in batches, stirring and turning until crisp.  Drain on paper towels.
  3. Drain off all but 1 teaspoon of the oil from the skillet.  Add the butter.  Saute the onion and chiles until the onion is translucent (about 3  minutes).   Add the tomatoes, eggs and fried tostadas (tortilla pieces).
  4. Stir and agitate the pan until the eggs are softly scrambled.
  5. Serve immediately garnished with cilantro and topped with avocado  slices.


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