Migas Eggs A La Mike Marks Recipe

Name: Migas Eggs A La Mike Marks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 corn tortillas (each about 1 ounce); 4 tablespoons corn oil; 3/4 cup coarsely chopped onion; 2 cups sliced mushrooms (we used fresh, but a 6-ounce can of drained mushrooms can be substituted); 2 pickled jalapeno peppers (fresh hot peppers can be substituted, with the amount determined by your tolerance for hotness); 12 eggs; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1 teaspoon cumin powder; 1 cup shredded Cheddar cheese; 2 large tomatoes (about 1 pound), cut into wedges; 1/2 cup cilantro (Chinese parsley leaves); Extra tortillas (corn or flour), to wrap around the egg mixture

Servings: persons

2 corn tortillas (each about 1 ounce)
4 tablespoons corn oil
3/4 cup coarsely chopped onion
2 cups sliced mushrooms (we used fresh, but a 6-ounce can of drained mushrooms can be substituted)
2 pickled jalapeno peppers (fresh hot peppers can be substituted, with the amount determined by your tolerance for hotness)
12 eggs
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 teaspoon cumin powder
1 cup shredded Cheddar cheese
2 large tomatoes (about 1 pound), cut into wedges
1/2 cup cilantro (Chinese parsley leaves)
Extra tortillas (corn or flour), to wrap around the egg mixture

1
Cut the 2 corn tortillas into 1-inch pieces (about 1 cup).
2
Place the oil in a Dutch oven and fry the tortilla pieces over medium-to-high heat for about 3 minutes, until the tortillas change color and begin to get crisp.
3
Add the chopped onion, the sliced mushrooms and the jalapeno pepper.
4
Cook for about 2 minutes, then lower the heat to medium.
5
Meanwhile, beat the eggs and add to them the salt, pepper and cumin powder.
6
Pour into the Dutch oven and stir until the egg mixture is setting on the bottom and almost ready to set on top but is still quite wet.
7
Remove from the heat.
8
(Remember that it will continue cooking in its own residual heat.)
9
Sprinkle the cheese over the surface of the eggs, arrange wedges of tomato on top and cover with the lid.
10
Set aside for 5 to 10 minutes, then sprinkle with the cilantro and spoon into warm tortillas.
11
To eat, wrap the tortillas around the filling.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 corn tortillas (each about 1 ounce), 4 tablespoons corn oil, 3/4 cup coarsely chopped onion, 2 cups sliced mushrooms (we used fresh, but a 6-ounce can of drained mushrooms can be substituted), and more.

Yes, Migas Eggs A La Mike Marks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Migas Eggs A La Mike Marks

How did you like this recipe?

Frequently Asked Questions