Migas in a matter of minutes! I used tostada shells and homemade Salsa for this batch and they were delicious!
- 6 eggs
- 1 sliver onion (approx. 1/4 small onion)
- 1 jalapeno
- 1/2 cup cooked ham
- 4-6 tostada shells (or corn tortillas)
- 1/2 cup salsa
- 1/4 cup cheese
- freshly chopped cilantro
- freshly cracked black pepper
Tomatillo Chipotle Salsa (optional):
- 4 tomatillos
- 2 chipotles in adobo
- 2 garlic cloves
I started with some baked tostada shells on hand for this batch. If you are starting with corn tortillas you can crisp them up by baking them or by shallow frying them. For details see How To Make Crispy Tortilla Strips.
Making the Tomatillo Chipotle Salsa is super easy so please consider giving it a go if you're new to it! Simply husk and rinse the tomatillos, cutting out the stems. Roast the tomatillos in the oven (400F) for 20 minutes or so. De-stem and de-seed 2 chipotles in adobo and add them to a blender along with 2 peeled garlic cloves and the roasted tomatillos. Combine well. Note: for a milder batch use only one chipotle.
Finely chop the onion, jalapeno, and ham. Add them to a pan over medium heat along with a knob of butter. Cook for a few minutes or until the onion has softened.
Whisk together six eggs and add them to the pan along with a generous pinch of salt and some freshly cracked pepper. Stir regularly.
When the eggs are getting close to being cooked you can add the crispy tortillas. I crumbled five tostada shells by hand and added them to the pan. Cook until the eggs are done.
Serve immediately with your choice of fixings, but please try to use some homemade Salsa! I topped with Tomatillo Chipotle Salsa, freshly chopped cilantro, and a sprinkling of Queso Fresco.
Calories: 917kcal | Carbohydrates: 73g | Protein: 61g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 1053mg | Sodium: 2549mg | Potassium: 1538mg | Fiber: 15g | Sugar: 15g | Vitamin A: 4141IU | Vitamin C: 50mg | Calcium: 500mg | Iron: 9mg