Egg Migas

Chef Jonathan Seyoum from the Original Pancake House returns to Good Day to make a breakfast favorite.


Egg Migas

Eggs, beaten 2 each
Butter 2/3 ounce (vol.)
Jalapenos, diced 1/4 inch 2 ounces (vol.)
Tomatoes, diced 1/4 inch 2 ounces (vol.)
Onions, diced 1/4 inch 2 ounces (vol.)
Tortilla strips, fried 3 ounces (vol.)
Cheddar cheese, grated 1/2 cup (vol.)
Salsa, prepped 2 ounces (vol.)

Preheat oven to 375 degrees.

Using a medium sauté pan, melt the butter over medium heat. Allow the butter to heat, but do not allow butter to burn and turn white.

Combine jalapenos, tomatoes, onions into the pan, allow to sauté until onions are translucent, approximately 2 ½ minutes.

Promptly add beaten eggs and tortilla strips, stir with a heat-proof spatula for approximately 2 minutes or until the eggs appear mostly cooked, soft scrambled is preferred.

Top the mixture with cheddar cheese, spreading it evenly over the contents.

Place sauté pan, with contents in the 400-415ᵒ finishing oven for approximately 3 minutes, or until cheese is completely melted.

When cheese is melted, carefully remove sauté pan from the oven, and gently slide the contents on to a 12-inch plate. Do not touch the sauté pan to the plate.

Ensure that all contents are plated within the inner ring of the plate. Serve migas with flour or corn tortillas, and homemade salsa on the side.


Salsa

Tomatoes, fresh 4 each
Jalapenos, fresh 1 each
Serrano peppers, fresh 2 each
Yellow onions, peeled 1/2 each
Garlic powder 1 teaspoon
Cumin 1/2 teaspoon
Cilantro, rinsed 3 tablespoons
Salt 1/2 teaspoon
Lemons 1/2 each

Wash and core the tomatoes. Wash and cut stems from jalapeno and serrano peppers. Cut onion in half.

Place fresh tomatoes, jalapenos, serrano pepper, onions, and garlic powder in a large stainless steel pot with 2 cups of water and boil until tomatoes are soft.

Combine boiled ingredients and canned tomatoes (with liquid), cilantro, salt and lemon juice in pot. 

Using immersion blender or food processor, process until very fine but not pureed.

Pour into a storage container and keep cool until needed.

LINK: ophdfw.com

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