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Migas with Chili Oil
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Migas with Chili Oil

Servings 4

Ingredients

Chili oil

  • 1 Tbsp + 1 tsp red pepper flakes
  • 1 cinnamon stick
  • 1 scallion chopped
  • 1 garlic clove finely minced
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • 1/2 cup grapeseed oil

Migas

  • 8 organic eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp grapeseed or avocado oil
  • 1/2 small onion chopped
  • 1 jalapeno seeded and finely chopped
  • 2 Roma tomatoes seeded and chopped
  • 3 cups baby spinach
  • 2 cups broken tortilla chips
  • 1/3 cup chopped resh cilantro
  • 2 cups refried beans warm
  • 2 avocados sliced

Instructions

  • To make chili oil, in heatproof bowl, combine 1 Tbsp red pepper flakes, cinnamon stick, scallion, garlic, coriander, and salt.
  • In small saucepan, heat grapeseed oil over medium until hot enough for a few red pepper flakes to sizzle when added. Pour oil over the heatproof bowl with spices. Let stand until cooled completely, about 1 hour. Strain out spices with fine-mesh sieve.
  • To make migas, in bowl, whisk eggs with salt and pepper.
  • In large skillet, heat oil over medium. Add onion and jalapeno; sauté for 3 minutes, or until tender. Add tomato and heat 2 minutes. Add spinach and heat until wilted.
  • Lower heat to medium-low and slowly pour in whisked eggs, pushing eggs around pan frequently until barely set. Gently stir in tortilla chips. Sprinkle on cilantro.
  • To serve, divide egg mixture, refried beans, and avocado among serving plates. Drizzle on chili oil, to taste. Refrigerate leftover chili oil for later use.