Migas {Deconstructed}

I want to thank California Avocados for sponsoring this post, and helping me to share my passion for avocados and delicious food with y’all.

I vividly remember my first Migas experience.  It was at Kerby Lane Cafe in North Austin, and they were truly mouthwateringly delectable.  Soft buttery scrambled eggs tossed with crisp strips of fried corn tortillas and chock full of fresh jalapenos, diced tomatoes, and onions.  They came topped with cheese with a side of salsa.

I do believe that I moaned at first bite.  {yes, they were that good}

When the California Avocado commission asked us to create breakfast recipes with our avocados this month, it was a no brainer for me.  I wanted to make a deconstructed migas recipe with an avocado pico.

I love my traditional migas recipe {which holy cow needs to be re-photographed and re-written}, but I wanted to make these in a whole new way.  Still the same bursts of flavor and fresh ingredients, but in a whole new way, and by jove y’all – I think I did it.

Hell, I know I did 🙂

This recipe makes enough for a crowd – so get your friends and family together around a pitcher of mimosas or bloody mary’s and enjoy!

The crisp, charred corn tortilla topped with buttery scrambled eggs chock full of spicy chorizo, sauteed onions and jalapenos, are perfectly complemented by the fresh avocado pico de gallo.

mmmmmmmmmmmmmmm

Check out my fellow California Avocado Ambassadors and their California Avocado Breakfast Recipes:

• Kristen made a California Avocado Breakfast Casserole
• Dara made a Sweet Potato Hash with Creamy California Avocado Sauce
• Chung-Ah made Breakfast Stuffed Sweet Potatoes

Chorizo Scramble with Charred Tortillas and Avocado Pico {de-constructed migas}

Charred corn tortillas topped with eggs scrambled with chorizo, onions, and jalapenos. Served with avocado pico de gallo on top.

Print Recipe

Ingredients

Avocado Pico de Gallo

• 3/4 C diced tomatoes
• 1/4 medium yellow onion diced
• 1 jalapeno diced (seeds and ribs removed, if necessary)
• 1 garlic clove minced
• 2 Tbsp cilantro chopped
• Juice of 1 lime about 1 Tbsp
• pinch of kosher salt
• 1 medium California Avocado diced

Migas Scramble

• 1/2 medium yellow onion chopped
• 1 Tbsp butter
• 4 oz chorizo
• 2 jalapenos chopped
• 12 eggs
• soft corn tortillas

Instructions

Avocado Pico

• dice the tomatoes, onion, jalapeno, and garlic - combine in a small bowl with the lime juice, salt, and cilantro.
• dice the avocado and add to the other ingredients.
• cover and refrigerate until ready to serve.

Migas Scramble

• Heat the butter in a medium skillet and add the onions and cook until softened and slightly translucent. Add in the chorizo - cook until done.
• Remove the chorizo and onions from the skillet and place on a paper towel lined plate to drain.
• Add the jalapenos to the skillet and sautee lightly.
• Combine the eggs in a bowl with a bit of salt and pepper, whisk gently.
• Pour the egg mixture into the skillet with the jalapenos, and cook - moving them gently around the skillet with a wooden spoon.
• When the eggs are about 1/2 cooked - add the chorizo and onion mixture.
• Cook until the eggs are to your liking.

Corn Tortillas

• It's nice to have a sous chef to help you with these, but not necessary. Over a gas burner - char the tortilla until nicely cooked and charred a bit around the edges.

Notes

If you don't have a gas stove - fry the tortillas (or bake) until crisp - or do over your gas grill.

Course: Breakfast

Author: Rachel - A Southern Fairytale