Migas are the perfect Mexican breakfast dish for lazy weekend mornings. We're topping this version with a freshly made Salsa Verde and it is delicious!
- 6 eggs
- 4 slices bacon
- 3-4 corn tortillas
- 1/4 onion
- 1/2 jalapeno
- 1 garlic clove
- 1/2 cup shredded cheese (Jack or Cheddar)
- 1/2 teaspoon salt
- freshly cracked black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- freshly chopped cilantro (optional)
For the Salsa Verde:
- 4-5 tomatillos
- 1/2 onion
- 1 garlic clove
- 10-12 sprigs cilantro
- 2 jalapenos
Start by rinsing and de-stemming the tomatillos. Add them to a baking sheet along with 4 slices of bacon. Cook in a 400F oven for 20 minutes. I line the baking sheet with parchment paper for easy clean-up.
Finely chop 1/4 onion, 1/2 jalapeno, and single garlic clove.
Cut the corn tortillas into thin strips approximately 1/4" wide.
Heat up a skillet over medium-high heat. Add 2 tablespoons of oil and a single tablespoon of butter. When the oil is hot add the tortillas strips and cook until they are crispy and brown, stirring regularly, approx. 5-7 minutes. I usually add a pinch of salt here too.
Add the onion and jalapeno to the pan and saute until they are softened. (You can add a glug of oil to cook the onion and jalapeno if you need to.) Add the minced garlic and cook briefly, 30 seconds or so. Turn the heat down to medium-low.
Whisk together 6 eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper. Stir regularly as the eggs cook over medium-low heat.
Meanwhile, add the roasted tomatillos to a blender along with 1/2 onion, 2 jalapenos, 10-12 sprigs cilantro, and a single garlic clove. Combine well and take a taste. I rarely add salt to this Salsa Verde but you can add a pinch if you think it needs it. Note: 2 jalapenos creates some real zip so feel free to dial back on the jalapenos if you want a milder version.
When the eggs are just about done, add the cooked, chopped bacon and 1/2 cup shredded cheese. Combine well and take a final taste for seasoning. (Note: if you're not using bacon you might need to add a pinch of salt.)
Garnish with chopped cilantro and serve immediately next to a bowl of your freshly made Salsa Verde so people can add a few spoonfuls at a time.
We typically make Salsa Verde using serranos so feel free to use those if you have some on hand, but this version uses jalapenos and they work just as well.
Instead of frying up the tortillas I used some baked tostada shells in these Express Migas.