Categories: Breakfast, Eggs, Rachael Ray, Tex-Mex
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/3 lb raw mexican chorizo sausage, casings removed
- 4 corn tortillas, torn into bite-size pieces
- 1 medium onion, chopped
- 1 jalapeno, seeded and chopped
- 2 -3 garlic cloves, minced
- 8 eggs, lightly beaten
- hot sauce
- salt
- pepper
- 2 plum tomatoes, seeded and diced
- 1 ripe Hass avocado, diced
- 1 lime, juice of
- 1 cup shredded smoked cheddar cheese or 1 cup monterey jack cheese
- 1/2 cup sour cream
Directions
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Place a large skillet over med-high heat with 2 tablespoons oil.
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Add in the chorizo and cook, breaking up the meat with a wooden spoon, until the chorizo begins to get crispy, 4-5 minutes.
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Add in the torn tortillas and cook until crispy and golden, 4-5 minutes.
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Add in onions, jalapeno, and garlic to pan; cook until the veggies begin to get tender, 5-6 minutes.
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Once the veggies are tender, add the eggs and hot sauce to taste to the pan; cook, stirring occasionally, until the eggs are close to your desired doneness.
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Season eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese.
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Continue cooking until the eggs are finished scrambling.
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Serve the migas topped with a dollop of sour cream.