Migas with Chili Oil
Servings
4
Servings
4
Ingredients
Chili oil
  • 1Tbsp + 1 tsp red pepper flakes
  • 1 cinnamon stick
  • 1 scallionchopped
  • 1 garlic clovefinely minced
  • 1tsp ground coriander
  • 1/4tsp salt
  • 1/2cup grapeseed oil
Migas
  • 8 organic eggs
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1Tbsp grapeseed or avocado oil
  • 1/2 small onionchopped
  • 1 jalapenoseeded and finely chopped
  • 2 Roma tomatoesseeded and chopped
  • 3cups baby spinach
  • 2cups broken tortilla chips
  • 1/3cup chopped resh cilantro
  • 2cups refried beanswarm
  • 2 avocadossliced
Instructions
  1. To make chili oil, in heatproof bowl, combine 1 Tbsp red pepper flakes, cinnamon stick, scallion, garlic, coriander, and salt.
  2. 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.
  3. To make migas, in bowl, whisk eggs with salt and pepper.
  4. 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.
  5. 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.
  6. 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.