Lynn's Migas
4 eggs
1 tablespoon water
1 tablespoon salsa
1 tablespoon bacon drippings or vegetable oil
1/4 cup chopped green or red bell pepper
1/4 cup chopped onion
1/2 to 1 fresh jalapeño, minced
12 to 16 tostada chips, broken
1/2 cup grated Cheddar or Monterey Jack cheese
2 teaspoons minced cilantro (optional)
Beat eggs lightly with water and salsa. Set aside.
In a cast iron skillet warm bacon drippings over medium heat. Add bell pepper,
onion and jalapeño, sautéing them until limp. Pour in eggs and stir them up
from the bottom of the skillet as they cook. About a minute before the eggs are
done, add the chips, stirring them in well. Remove the eggs from the heat, and
stir in the cheese, reserving a little to scatter over the top. Sprinkle the
cilantro over the eggs, if you like. Serve the migas immediately with warm flour
tortillas and more salsa or picante sauce.
Migas may also be cooked by scrambling eggs, then warming the eggs and chips in
warm ranchero sauce.
Whatever good things we build end up building us.
- Jim Rohn