photographic conversations across the virtual kitchen counter.
Migas (serves 4)2 tbsp. butter1/2 large onion, chopped, divided2 good handfuls corn tortilla chips, crushed lightly6-8 Little Smokies, sliced (it's all we had and it wasn't too bad; use something else if you like. chorizo would be more authentic)6 eggs, beaten with 3 tbsp. water1 1/2 cups shredded cheddar cheeseSaute onion (reserving rougly 1/4 cup for salsa) in butter for about 3 minutes. Add crushed chips and Smokies, and toss around a bit until onions and chips start to brown a little. Add eggs and stir until eggs are almost thoroughly cooked. Sprinkle with cheese and stir to combine until eggs are done. Plate and top with salsa. Salsa1 large tomato, choppedRemaining onion1/2 small can fire-roasted green chilies1 tsp. lemon juice1 tsp (or less) fresh chopped cilantroSalt and pepperCombine and let sit for about 5 minutes.
I want more migas.