Getting up close and personal with this Yummy Paleo Migas. If your mouth is NOT watering right now, then YOU ARE NOT HUMAN

So am I the only one who did not know what Migas were until she moved to Texas???? Come to think of it, there was a lot of things that this  Jersey girl had to quickly get spun up on that I didn’t know until I  moved to the amazing Republic State of Texas.

1. My  fave culture shock (of course the majority of which deal with food) is  the fact that on the east coast when you get invited to someone’s house  for a BBQ, you expect to be served hamburgers and hotdogs. Here in TX,  the host would be insulted if all he could offer was hamburgers and  hotdogs. In TX if you are invited to a BBQ, you will get served lots of  yummy meats smoked all day in smokers (yes, the majority of homes not  only own their personal smoker but they also possess a concealed hand  gun).

2. My second culture shock is the fact that every restaurant serves breakfast tacos, even fast food joints! My only weakness in this Paleo- world I am trying to live in is buttery FLOUR tortillas. In our  local grocery store, you can buy them uncooked and bring them home and  cook them up yourself. Do you know what that means? Every night I can  have warm, bubbly tortillas in the comforts of my own home just like  they serve at authentic Mexican restaurants! How can you resist? I do,  but it is so darn hard, that’s for sure.  Tortillas are my weakness for  sure, although I hear there are some yummy Paleo tortilla recipes out  there that I need to try.

3. More about how cool Texas is….on  Mondays, especially during deer hunting season, all people talk about is all the game they ate or the types of animals they shot the past  weekend. I quickly learned back strap is the premiere cut to eat from a  deer and oh, my boys can’t get enough of deer sausage! Grrr!

4.  Some states have state flowers and if Texas had a state drink, it would  be sweet tea with Dr. Pepper as a close second. Sweet tea is tea freshly brewed with a gallon of sugar in it. Healthy right??

5. I could  go on and on, but my last favorite Texan thing (besides the fact that  “ya’ll and “fixin to” are typical words found in your daily vocabulary)  is that everyone wears cowboy boots 24/7. They (both men and women) wear them with jeans, dresses, shorts, sweat pants and even with suits!  Heck, my OB doctor wears them with scrubs. It is just part of the way of life here and I can’t help it but be proud of my new “home” state. I  have lived here now since 2005 and as much as I hate living away from my family, I love this State.

Anyway, I digress. Back to my yummy migas. I made these for the first time for Ben’s Big 30^th birthday brunch a few years back and that was Pre-Paleo life so I added shredded cheese. I think my paleo-ized version is just as good but keep in mind  you can always throw some cheese on top of it and you will be golden.  Let me know what you think since this is one of my fave breakfast  dishes.

5.0 from 1 reviews

Paleo Migas

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

After you try this recipe, I promise you, chorizo will be a staple in your fridge. I always have chorizo handy for this tasty and vegetable filled egg dish!

Author: Our Full Plate

Recipe type: Breakfast, Brunch, Paleo

Cuisine: Mexican

Serves: 3-4

Ingredients

• 2 tablespoons of olive oil
• ⅓ pounds of Mexican raw chorizo, casings removed
• 15 sweet potato chips, chopped into bite size pieces
• 1 medium yellow onion, sliced and diced
• 1 jalapeno, seeded and chopped OR if you are wimp like me 1 large poblano, seeded and diced as well
• 2-3 garlic cloves, minced
• 8 eggs, whisked together
• 2 cups of fresh tomatoes, diced
• 1 avocado, diced
• Juice of a lime
• salt and pepper to taste
• fresh cilantro, for garnishing
• Optional:
• For more heat add hot sauce
• For non Paleo followers add about 1 cup of shredded Monterey jack cheese and serve with sour cream

Instructions

1. In a large skillet, heat olive oil.
2. Over medium-high heat, add the chorizo to the pan and cook it until it gets crispy, should be about 4-5 minutes. I usually use a wooden spoon and break up the chorizo.
3. After the chorizo is browning, add your sweet potato chips and cook until they are crispy and golden brownish, probably another 4-5 minutes.
4. Add the onion, jalapeno or poblano, and garlic to the pan and cook until the veggies begin to get tender, probably 5-6 minutes.
5. Once the veggies are cooked and the onions are translucent, add your whisked eggs (and hot sauce if you want) and cook until your desired doneness. I like my eggs well done; runny eggs make me gag. Keep stirring to avoid from burning.
6. Season the eggs with salt and pepper and stir in the tomatoes, lime juice (and cheese if you are not paleo). Take your mixture off the heat and serve with fresh avocado and cilantro (and sour cream and shredded cheese if you choose).

3.2.1230

So what do you think? I don’t know about you, but I look forward to our Migas mornings and to be honest, this girl loves herself some bacon. But now because of this recipe, chorizo in my eyes is a close second. Where do you stand?