Chorizo Migas
By: Colin Saunders
Published: Thursday, February 11, 2010 - 6:15pm

Ingredients




pound chorizo casings removed
cup chopped green onions
8 eggs beaten
cup grated Jack cheese
cup chopped cilantro
1 cup tortilla chips or strips
cup sour cream

Preparation

1 Break tortills chips into 1-inch pieces, set aside. 2 Cook chorizo in large skillet over medium-high heat, breaking it apart with a wooden spoon, until browned, 6 to 8 minutes. Add onions and cook just until they start to soften, 2 to 3 minutes. 3 Pour in eggs, reduce heat to medium-low and cook, stirring, until eggs just begin to set, about 2 minutes. Stir in cheese, cilantro and tortilla chips. Cook, stirring, until eggs are set but not dry, 4 to 5 minutes. 4 Serve topped with sour cream. 5 This recipe yields 4 servings. 6 Comments: Migas, which means "crumbs" in Spanish, is a Tex-Mex egg dish that is well-known throughout the Southwest. This version can be made with tortilla chips, but if you have some stale corn tortillas, it's a great way to use them up. The dish makes for a tasty, easy brunch that needs only fruit and fresh warm tortillas on the side. 7 NOTES :