I’m fairly certain that whenever one has tons of green salsa on hand, one is also similarly inundated with tortillas. Corn tortillas especially since I can never seem to find them sold in packs of less than 15 (ones that look decently authentic, that is.) When faced with such abundance, what is one to do? How about chilaquiles? er… I mean migas? umm… I mean, oh, eff it. You know– salsafied eggy chips.
From my years spent living in Utah, I grew to love having Mexican food for breakfast. I’ve always been more inclined towards the breakfast savory rather than the breakfast sweet, so when most of my menu choices involve tortillas, salsa, hot peppers and cheese, suddenly breakfast becomes my most favorite meal of the day. I first had chilaquiles in a café located near a park: soft scrambled eggs cuddling with strips of fried tortilla, lightly tinted green from the salsa verde and topped with gooey melted cheese. But at other restaurants, menus would list migas as a pan full of tortilla chips, soaked in salsa and mixed with softly scrambled eggs. Is there a difference or are they one and the same? Some say migas are baked while chilaquiles are cooked in a skillet. Others say that chilaquiles can be dinner as well as breakfast but migas are breakfast only. Still others say that one soaks the chips in salsa while the other is mixed in.
Not sure what to call them, I knew from looking at what I had leftover in my refrigerator this week that something along those lines had to be made. I sliced up a stack of 6 small corn tortillas and lightly fried them in a pan. Once they slightly crisped up, I replaced those strips with some diced, lightly colored purple onion and a handful of leftover sungold cherry tomatoes, thinking that these colors would hopefully pop on a bed of custardy, light green eggs. Once the tomatoes started to burst, I added back in my tortilla strips as well as some beaten eggs and folded in my leftover salsa. This was so satisfying for breakfast: the tortillas retain a hint of crisp while lying in their bed of slightly spicy but sweet, soft scrambled eggs. If you’re a food nerd, why not make a batch of these and engage in the great chilaquiles or migas debate of your own?
- Canola oil
- 6 small corn tortillas
- 1/2 large purple onion
- 2 cloves garlic, minced
- 1/2 pint sungold cherry tomatoes, halved
- 4 large eggs, beaten
- 1 cup tomatillo salsa
- 1/2 cup shredded Monteray Jack cheese
- salt and pepper to taste
- 1/2 avocado, thinly sliced
- fresh cilantro
Heat 1-2 tbsp of oil in a medium skillet over medium high heat. Cut your tortillas in half then slice crosswise into 1 inch wide strips. Spread the tortilla strips over the bottom of the pan in an even layer and fry until crisp, carefully adjusting the heat to avoid burning. Remove the strips to a paper towel lined plate to drain.
Add another 1-2 tsp of oil to the pan and cook your onion until softened and shiny. Add the garlic and tomatoes and continue to cook until the tomatoes begin to burst. Add the chips back into the pan along with the beaten eggs and salsa. Reduce the heat down to medium low and let the eggs and salsa absorb into the chips while setting up into a custardy mix, stirring occasionally to keep the eggs and tortillas from burning on the bottom. Sprinkle with salt and pepper to taste. When your mixture reaches your desired degree of cookedness, plate and top with shredded cheese, and sliced avocado, garnished with the cilantro.
CSA Count: 5
Tomatillos, purple onion, fresh garlic, sungold tomatoes, cilantro