Migas and Breakfast Potatoes

Yum, yum, yum - y'know, it doesn't really take all that much longer to prepare some migas for breakfast, versus waiting for a Pop-Tart to toast. If you don't want to replace your weekday Pop-Tart, at least try this out over the weekend!

Migas
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Random vegetables from the kitchen - tomatoes, peppers, onion, garlic
Eggs
Tortilla chips
Salsa

Break eggs into a bowl (2 eggs per person, roughly) and scramble. Add water to break proteins and make the scrambled eggs fluffier. Chop up vegetables, and separate the hard (peppers, onions and garlic) from the soft and runny (tomatoes).

Add oil to a pan. Once warm, add the hard vegetables. Saute until almost softened -- 1-2 minutes. Pour in eggs and let the eggs cook along with the vegetables. Cook until desired consistency (some like their eggs runnier than others). Towards the end of the cooking, add the runny vegetables (tomatoes) and salsa (if using). Also, crumble tortilla chips over top the eggs and stir to warm.

Comments

Susy Graves said…

One of my favorite breakfasts, for sure! So you use tortilla chips instead of corn tortillas? Maybe I'll give that a try.

July 12, 2010 at 8:04 AM

John said…

Breakfast potatoes: not just for breakfast anymore.

I just made these to serve with steak ... delicious!

July 21, 2010 at 9:50 PM

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