I eat scrambled eggs for breakfast most mornings.  From time to time, I mix it up by making migas.  We buy chips and salsa almost every week, but they disappear pretty fast around here, since they are Alan’s favorite snack.

  • 2 tsp. clarified butter
  • 2 Tbsp. salsa
  • 1/3 c. crushed tortilla chips (about a handful of whole chips)
  • 2 eggs
  • 2 Tbsp. cheddar or pepper-jack cheese

Heat 2 tsp. clarified butter in a cast iron or non-stick pan

Add 2 Tbsp. salsa

Stir around, slightly cooking the vegetables in the salsa

Grab a handful of tortilla chips, and crunch them up.  Throw them in the pan.

Stir the chips around.  You want the chips to soften slightly, and they should absorb most of the liquid in the pan.

Scramble two eggs in a bowl with a pinch of salt.

Pour the eggs in the pan, and stir slightly to distribute the eggs.  Let the eggs cook until they seem to be set about halfway through.

Stir, and then press the eggs into an even layer.  Let them cook again until they seem set about halfway through.

Stir once more, and then sprinkle 2 Tbsp. cheese over the top of the eggs.

Stir the eggs one final time, allowing the cheese to melt, and breaking up the curds as you like—I prefer larger curds.

Transfer to a plate and revel in the delicious combination of scrambled eggs and nachos.




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