Migas!

Alright, so I wanted to keep the cooking posts down to a minimum, especially now that I'm back in medicine... but this recipe was too good to be true. It is fast, hot, and delicious. 20 minutes start to finish. From now on I promise to only post recipes that qualify as the-best-I've-ever-made. This recipe qualifies, and it certainly rivals the shrimp pad thai that this book (The Best 30-Minute Recipe) has to offer. Okay, now the dish: Migas is a combination of crushed tortillas, eggs, onions, garlic, and chiles. I think this is the Tex-Mex version (my masterpiece, pictured here). You will need:

• 8-10 large eggs
• Baked tortilla chips, broken into 1/2 inch pieces, about 1 cup
• 2 tablespoons unsalted butter
• 1 small red onion, minced
• 1 red bell pepper, cored and chopped fine
• 4 garlic cloves, minced
• 1 jalapeno chile, minced (I like to keep the seeds in there)
• 1 cup shredded pepper jack cheese
• Fresh cilantro, minced for garnish
• Hot sauce
• Salsa

Mix the eggs, chips, and 1/4 teaspoon salt with a pinch of black pepper in a bowl. Add a touch of hot sauce for an extra kick. Set aside. Melt butter in large skillet over medium-high heat, and add onion and bell pepper until softened (~3 minutes). Stir in garlic and jalapeno and cook until fragrant, about 30 seconds. Reduce heat to medium. Add egg mixture, and stir and fold eggs for 3 minutes. Off heat, gently fold in cheese. Season with salt and pepper; garnish with fresh cilantro. Serve with salsa and extra chips. Eat hot.

Easy squeezy. Try it and let me know what you think! Good for breakfast, brunch, or dinner.