Becky's migitos

When we were in Mexico, we were lucky enough to stay with our Mexican friend Becky, who is a brilliant home cook. The night we arrived in the sweltering heat of Playa Del Carmen, she helped us acclimatise with the most delicious fiery-hot enchiladas and freezer-chilled tequila. I’ve always been partial to a huevos rancheros, but Becky introduced me to this alternative egg dish of ‘migitas’ or ‘migas’ – fried corn tortilla, egg and onion hash best served with avocado and a hot salsa. Make sure you fry the corn tortillas until they’re nice and crispy! I like to use both plain and blue tortillas for colour: you can get corn tortillas online or from Mexican grocers.

INGREDIENTS

3 large eggs

pinch sea salt

pinch ground cumin

1 tablespoon milk

vegetable or groundnut oil, for frying

3 corn tortillas, cut into squares, triangles or strips

knob butter

1 small white onion, finely sliced

1 green jalepeno chilli, deseeded and finely sliced

1 red jalepeno chilli, deseeded and finely sliced

TO SERVE

1 tablespoon coriander leaves, chopped

Chipotle salsa

1 ripe avocado, stoned and sliced

lime wedges

METHOD

Lightly beat the eggs in a jug with the salt, cumin and milk. Set aside.

Heat a tablespoon of oil in a heavy-based frying pan and fry the tortilla slices until they’re crispy all over. Transfer to a plate covered with kitchen paper to drain, and sprinkle them lightly with salt. Add a knob of butter to the pan and fry the onion and chilli until soft and the onion is starting to colour. Pour in the seasoned beaten eggs, followed by the crispy tortillas, and cook for a couple of minutes, until the eggs are just cooked but still fluffy and moist. Divide the migitas between two plates, garnish with fresh coriander and serve with the Chipotle salsa, avocado and lime.

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