Hey, look! It's a meatless cooking lesson. My son is going to cook migas. Now, migas certainly can have meat added to them, but we went meatless for this meal.
First thing you should do is go ahead and chop all the veggies and herbs, so that they will be ready to go when you need them.
Chop yourself some onion
Then some green bell pepper
And a red bell pepper. I think my baby has this chopping thing down. Look at those knife skills.
Now you are going to need to finely dice an jalapeno. You might want to wear gloves when handling hot peppers, but we didn't have any rubber gloves in the house. Instead, my son was very careful not to touch his face and then he immediately washed his hands after handling the pepper.
Last but not least, chop up some cilantro. About 1/2 a cup should be fine. The recipe also called for chopped tomatoes, but neither my son nor I like tomatoes (unless they come in the form of salsa, ketchup, or marinara). Therefore, we left them out of our migas.
Now crack about ten eggs into a bowl. Make sure you don't get any shells in there. Nobody likes crunchy eggs. Add a bit of milk or half and half to help make the eggs fluffy.
Give the eggs a good whisk and then set aside for a minute or two.
Add a few tablespoons of canola oil to a skillet and fry about four corn tortillas until they're crispy.
Once you have your tortillas nice and crispy, chop them up into bite sized pieces.
Melt some butter in a skillet over medium heat.
Add the onions and bell peppers. Cook until nice a caramelized. Hey, the stirring skills are getting better too.
Now go ahead and add the tortillas and jalapenos to the skillet with the onions and bell peppers. Turn the heat down to low.
Let the pan cool down a little bit and then add your eggs to the skillet.
Once your eggs have set up, add about a cup of shredded cheese and the chopped cilantro.
Top with salsa, sour cream, avocado, etc... and dig in. Yummy!