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Community Recipe

Migas with Chorizo and Crispy Tortilla Strips

A hearty and flavorful Mexican-inspired breakfast that's quick to make and satisfying. Scrambled eggs meet spicy chorizo, sautéed veggies, and crunchy-soft tortilla strips for a delicious morning meal.

Recipe by Olivia H
BreakfastMexicanServings: 2
Migas with Chorizo and Crispy Tortilla Strips

Ingredients

  • Chorizo4 oz
  • Eggs6
  • Yellow Onion1/2
  • Bell Pepper1/2
  • Corn Tortillas6
  • Avocado1
  • Lime1/2
  • Cilantro1/4 cup
  • Olive Oil1 tbsp
  • Salt1/4 tsp
  • Black Pepper1/4 tsp

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Method

1

Slice the corn tortillas into thin strips.

2

Heat olive oil in a large skillet over medium heat. Add the tortilla strips and cook until golden brown and crispy, about 5-7 minutes. Remove from skillet and set aside.

3

In the same skillet, add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the skillet and set aside, leaving any rendered fat in the pan.

4

Add the diced onion and bell pepper to the skillet and sauté until softened, about 5 minutes.

5

In a bowl, whisk together the eggs, salt, and pepper.

6

Pour the egg mixture into the skillet with the onions and peppers. Cook, stirring occasionally, until the eggs are almost set.

7

Add the cooked chorizo and crispy tortilla strips to the skillet. Gently fold everything together until the eggs are fully cooked but still slightly moist.

8

While the eggs are cooking, prepare the guacamole: mash the avocado in a bowl. Squeeze lime juice over the avocado and stir in chopped cilantro. Season with salt and pepper to taste.

9

Serve the migas immediately, topped with fresh guacamole.

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