Migas, which means “crumbs” in Spanish, is a Tex-Mex egg dish that is well-known throughout the Southwest.
This version can be made with tortilla chips, but if you have some stale corn tortillas, it’s a great way to use them up. The dish makes for a tasty, easy brunch that needs only fruit and fresh warm tortillas on the side.
Cook chorizo in large skillet over medium-high heat, breaking it apart with a wooden spoon, until browned, 6 to 8 minutes.
Add onions and cook just until they start to soften, 2 to 3 minutes. Pour in eggs, reduce heat to medium-low and cook, stirring, until eggs just begin to set, about 2 minutes. Stir in cheese, cilantro and tortilla chips. Cook, stirring, until eggs are set but not dry, 4 to 5 minutes. Serve topped with sour cream.
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