Easy Morning Migas

I liked to dish this up on a lazy sunday morning when G and I just want to do the wordle and read. I actually learned this dish from him, and ate it for the first time when we went to CDMX in 2019. Sometimes I'll throw in black beans, or punch it up with gochujang, but this is the basic recipe which puts an emphasis on cooking the eggs and tortilla strips first.

time: 15-20 min.

equipment: cast iron pan
serves 2

ingredients:

• 2 of whatever fatty sausage you have on hand. I used 4 small maple links which I keep in my freezer. Note: If doing plant-based, use avocado oil to make up for the fat.
• 5 small corn or wheat tortillas, cut in half, then 1 inch strips.
• 2 scallions, chopped
• 2 cloves garlic, minced
• 1 small onion, diced
• 1/2 red or orange bell pepper (or 5 small bell peppers) diced
• 1 chipotle pepper with its sauce (from a can), minced
• 5 medium eggs (or 4 large), beaten
• 1 cup of shredded cheese of your choosing (we use Tillamooks tex mex blend)

• 1 tsp smoked paprika
• 1 tsp cumin seeds
• 1 tsp oregano
• 1 tsp black pepper
• 1/2 tsp chipotle powder

• hot sauce, chopped cilantro, and salsa to serve
• salt to taste

1. On medium-high, heat a cast iron pan and cook the sausage first to render out the fat. I dice the onion, scallions and garlic while this happens, letting the pan get nice and hot.
2. When their sides are nicely browned, remove the sausages and leave the fat in the pan, putting them aside to cool before you cut them up.
3. The pan should be ripping hot now and there should be enough fat to coat the bottom of the pan for the eggs. Reserve some if too much or add oil accordingly. Add the beaten eggs to the pan and push the eggs around a few times until barely cooked, then remove and put aside. Should be quick, like 15 seconds.
4. Add a little bit more oil to coat the pan and now toast the tortilla strips, spreading them as evenly as possible and letting them sit, stirring at 2 minute intervals until they get some nice char.
5. Push tortilla strips aside to make a little hole and add the spices, letting them toast slightly, about 10 seconds.
6. Add the scallions, onion, bell pepper and garlic and stir to evenly distribute everything in the pan.
7. While that cooks, chop up your sausage into little bites, as well as the chipotle pepper, then add to the pan and stir well. Enjoy the smell.
8. When the onions and bell pepper have softened to your liking you can add the eggs back in, chopping them up into chunks with your spatula as you stir.
9. Turn off heat, and spread the cheese on top evenly, then cover with a lid until the cheese has melted.
10. Serve immediately with hot sauce, cilantro, and salsa. salt to taste.