Migas

prep time:: 20 min
total time:: 35 min

Makes 6 servings

Migas is the Spanish word for crumbs, and refers to the leftover bread originally used in this traditional Spanish dish, which was crumbled and sautéed in olive oil, perhaps with garlic or onion, sometimes peppers, and topped with a fried egg or two. Somewhere on its way from Spain to Mexico, the bread was replaced with leftover tortillas, cheese was added, and the eggs became scrambled to make this version, a Tex Mex tradition. But the name, migas, hung on.

ingredients

8 corn tortillas, cut into wedges
12 eggs, slightly beaten
8 bacon slices
4 green onions, sliced thin, including tops
12 cherry tomatoes, cut in halves
2 fresh jalapenos (or Serrano’s), sliced thin, with; seeds removed
1 c shredded cheddar cheese
Optional toppings:
Refried (or black) beans
Salsa
Guacamole
Sour Cream

directions

1
In a skillet, brown bacon, remove from pan and cut in small bits and set
2
aside. Fry tortilla wedges in bacon fat or corn oil until slightly crisp - about a minute.
3
Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve with flour tortillas, sour cream, salsa, guacamole and refried beans.

Source: Tanya