Migas is a traditional Mexican breakfast dish that includes scrambled eggs with crunchy tortilla chips. Here, we upgrade migas with a platter of refried beans and avocado, all of which are enlivened with a punchy chili oil—a fast, satisfying meal for any time of day.
Hot stuff
Chili oil is a spicy, aromatic condiment that can add fiery flavour to a range of foods and prepared meals. Drizzle over roasted sweet potatoes and blanched vegetables; add it to marinades for chicken or fish; toss with cold, cooked noodles; blend into dips; stir into salad dressings; or use it to punch up various egg-based dishes.
Advertisement
This recipe originally appeared on alive.com as “Migas with Chili Oil.”
Migas with Chili Oil
Rate this recipe!
Ingredients
Chili oil
- 1 Tbsp + 1 tsp red pepper flakes
- 1 cinnamon stick
- 1 scallion chopped
- 1 garlic clove finely minced
- 1 tsp ground coriander
- 1/4 tsp salt
- 1/2 cup grapeseed oil
Migas
- 8 organic eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp grapeseed or avocado oil
- 1/2 small onion chopped
- 1 jalapeno seeded and finely chopped
- 2 Roma tomatoes seeded and chopped
- 3 cups baby spinach
- 2 cups broken tortilla chips
- 1/3 cup chopped resh cilantro
- 2 cups refried beans warm
- 2 avocados sliced
Instructions
- To make chili oil, in heatproof bowl, combine 1 Tbsp red pepper flakes, cinnamon stick, scallion, garlic, coriander, and salt.
- In small saucepan, heat grapeseed oil over medium until hot enough for a few red pepper flakes to sizzle when added. Pour oil over the heatproof bowl with spices. Let stand until cooled completely, about 1 hour. Strain out spices with fine-mesh sieve.
- To make migas, in bowl, whisk eggs with salt and pepper.
- In large skillet, heat oil over medium. Add onion and jalapeno; sauté for 3 minutes, or until tender. Add tomato and heat 2 minutes. Add spinach and heat until wilted.
- Lower heat to medium-low and slowly pour in whisked eggs, pushing eggs around pan frequently until barely set. Gently stir in tortilla chips. Sprinkle on cilantro.
- To serve, divide egg mixture, refried beans, and avocado among serving plates. Drizzle on chili oil, to taste. Refrigerate leftover chili oil for later use.
