Craving pancakes again? Before you pull out the griddle, why not try making these amazing migas with chorizo from Alyssa Rivers’ new cookbook. Proven CookbookInstead, it’s a delicious dish that can be made in just 30 minutes and feeds five people.
In Spanish and Portuguese cuisine, migas are traditionally made with stale bread; in Tex-Mex, torn corn tortillas take center stage. (You’ll find this egg dish on just about every brunch menu in Austin.) “This migas recipe is a delicious way to eat your veggies,” Rivers writes. “The flavorful chorizo brings a delicious, filling flavor that complements the veggies.”
This breakfast treat is delicious without any toppings, but if you want to add more, some fresh summer tomatoes, buttery avocado, and salty Cotija cheese never hurt.
excerpt Proven Cookbook Reprinted with permission from DK, a division of Penguin Random House LLC. Copyright © 2024 The Recipe Critic LLC.
Cajun Shrimp and Sausage Veggie Sheet Pan
476 calories
Fat 36g
Carbohydrates: 14g
24 g Protein
Sugars 1g
3 tablespoons vegetable oil
4 corn tortillas (cut into 1-inch pieces)
1 small white onion, diced
1 green pepper, diced
1 jalapeño, chopped
3 cloves of garlic (minced)
1/2 pound ground chorizo
8 large eggs
2 teaspoons chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup Monterey Jack cheese
¼ cup chopped coriander
Roma tomatoes, avocado, cotija cheese (optional)
1. Heat the vegetable oil in a medium skillet over medium-high heat. Add the tortilla strips and fry until crisp, about 3 minutes. Set aside on a plate lined with paper towels.
2. Add white onion, bell pepper, and jalapeño to skillet and sauté until softened, about 4 minutes.
3. Add the garlic and chorizo and cook, breaking up the chorizo, until no longer pink, about 4 minutes.
4. In a medium bowl, whisk together the eggs, chili powder, salt, and pepper. Pour the mixture into the skillet with the chorizo and cook until the eggs are almost cooked through, about 3 minutes.
5. Add the cheese, cilantro and tortilla strips. Continue cooking until the cheese is melted and the eggs are done, about 3 minutes.
6. Top with tomatoes, avocado and cotija cheese (if using) and serve.
