Mexican migas

An easy-as Mexican brekkie of fried corn tortilla pieces, eggs, coriander, feta and avocado. Add a few drops of Tabasco for extra kick.

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Breakfast

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 4 soft corn tortillas
• 60 ml (¼ cup) canola oil
• 4-5 eggs, lightly beaten
• salt and pepper, to season

To serve

• 1 tbsp finely chopped red onion
• 2 tbsp roughly chopped coriander
• 1 Roma tomato, finely diced
• ¼ cup crumbled mild feta
• ½ avocado, cubed
• Tabasco sauce, to taste

Instructions

1. Tear the tortillas into bite-sized pieces. Heat a frying pan over medium heat and add the oil. Fry the tortilla pieces for about 3 minutes or until crisp. Add the eggs and season with salt and pepper. Move the eggs gently in the pan until just set.
2. Divide the eggs between 2 plates and top with the onion, coriander, tomato, feta and avocado. Drizzle with a little Tabasco sauce if desired.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Breakfast

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G