Sunday, March 22, 2020

           Dutch Oven Breakfast Migas

This is one of my favorite Mexican breakfasts. Migas are traditionally made in a skillet, but why take a skillet to camp when a Dutch oven can do so much more.

1 ripe avocado, peeled, seeded, diced
1 tablespoon lime juice
6 to 8 eggs
2 tablespoons chunky salsa
1 tablespoon cooking oil
1 small onion,small dice
1 jalapeño seeded and diced
3 corn tortillas, cut into 1-inch by 2-inch strips
1 medium tomato, halved, seeded and diced
1 cup shredded Monterey Jack cheese
Sour cream 
Chopped fresh cilantro

In a medium bowl combine avocado and lime juice; toss to coat. In a separate bowl, whisk egg, and gently stir in salsa until blinded. Heat oil in a 12" Dutch oven over 9 or 10 charcoals, add onions and jalapeño; cook and stir 2 minutes or until soft. Add tortillas and tomatoes; cook 2 minutes or until  tortillas are softened softened and heated thought. Pour in egg mixture; cook until until eggs are firmly scrambled, stirring occasionally. remove Dutch over from over charcoals; stir in cheese. Serve on plates and top with avocado, sour cream drizzle, and cilantro.


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