When I am brainstorming ideas for recipes, I always ask my husband what he would like for me to make. Ultimately, he is the one that ends up eating it, so I try to be accommodating. For the longest time he always responded with “chicken satay.” Always. I roll my eyes and laugh. For 3 years, I have heard chicken satay every time I asked. The funny thing, I have never made satay to post here. I sort of feel bad about it, I should make it for him soon.
Anyway, I tell you this because now he has a new answer for that question. You guessed it, migas. His migas obsession started when he ate them at place that we love to have brunch at in Old Town called Bittersweet. He has been training to run his first marathon and stops at Bittersweet after his Sunday long run for migas. In fact, that is what he wants when he crosses the finish line this weekend. Needless to say, when he asked, I finally made them for him. I used a recipe from Aida Mollenkamp that I adapted slightly. I love the salsa that is part of the recipe. I added some habanero, and think that this recipe might be my new go-to salsa recipe. The habaneros add a floral note, and are not too hot.
This recipe might seem a little complicated, but it can be made in steps. You can fry the chips and make the salsa the day before if you want to. I made everything at the same time and it took me about half an hour. It was totally worth it.
1 cup canola oil
6 to 8 corn tortillas
1/2 jalapeño, finely chopped
1 small habanero, finely chopped
1 bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 (15-ounce) can crushed tomatoes
1 cup cilantro
Salt and pepper
1 cup Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
Cut the tortillas into small, bite-size strips.
Heat the oil in a skillet (I love my cast iron skillet) over medium-high heat. Fry the tortillas in batches until crisp. Do not overcrowd the skillet, or the tortillas with not get crispy.
Drain on a paper towel and sprinkle with salt immediately. You can do this ahed of time, one day, but reserve a few Tablespoons of the oil for frying the eggs.
Add half of the onions and peppers to a bowl, reserve for frying the eggs. Add the other half to the food processor. Add garlic, tomatoes, cilantro, and salt. Pulse until still a little chunky.
Pour out most of the oil from the skillet leaving about a tablespoon in the pan. Heat over medium-high heat. Add the reserved onions and peppers. Cook until soft, about 5 minutes.
Whisk the eggs and salsa in a large bowl. Season with salt and pepper.
Reduce the heat to medium-low and pour in the egg mixture. Let the eggs set for one minute.
Add the tortilla chips and stir into the eggs.
When eggs are almost done, add half of the cheese and stir through.
Remove from heat and add remaining cheese.
Top with salsa, avocado slices, and lime to the migas. Serve immediately. This recipe is adapted from Aida Mollenkamp. **This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**