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In a bowl, whisk the eggs with the cream, oregano, and salt and pepper. Set aside.
When the butter has melted, add the onion and bell pepper. Saute for 1 minute.
Divide between 2 plates and top with more green chile or other toppings, if desired.
Corn Tortillas – The recipe calls for 2 corn tortillas, but I usually fry up 4 or 5 because we eat at least half of them before I’m ready to put them in the eggs. Since frying the corn tortillas is the most time-consuming process of this dish (about 10 minutes), you could choose to fry up even more tortillas and save some to be used in another dish, like Butternut Squash Soup with Apple and Red Chile. Or, bypass the process altogether and break up store bought tortilla chips into the eggs.
Cheese – A mild cheddar is our favorite for cheese migas but, aged or sharp cheddar work just fine, as do Monterey Jack, mozzarella, or feta.
Toppings – Some restaurants choose to pile on the toppings, so if you choose, go for it. Add more green chile or even red chile for that matter, add a dollop of sour cream or guacamole, or some chopped tomatoes and lettuce, or a scoop of chile de arbol salsa. It’s all good!
Green Chile – If you don’t have New Mexico green chile, you can substitute with roasted, peeled and chopped poblano peppers, chopped jalapeno, chipotle adobo, or your favorite salsa. It you do use salsa or even tomatoes, be sure to wait until the eggs are almost set before adding, otherwise you’ll end up with watery, gummy eggs. If you don’t have any chile peppers at all, then throw in some chile pepper flakes or chile powder.
Recipe author: MJ of MJ's Kitchen