Tex-Mex Mighty Migas (Scrambled Eggs) with Tomatillo Pico de Gallo and Avocado Greek Yogurt ‘Crema’ / RACHAEL RAY

We’re back in Rachael Ray’s home kitchen as this Austin fanatic whips up one of her Tex-Mex faves that’s great for B, L or D; breakfast, lunch or dinner.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 2-3 servings

INGREDIENTS

For the Tomatillo Pico de Gallo:

1/2 small white onion, small diced

1/2 – 1 jalapeño, seeded and diced

1 garlic cloves, grated or minced

Salt, about 1 1/2 teaspoons

Juice of 1-2 limes, about 3 Tablespoons

4 tomatillos, husked, cleaned and chopped

1 small handful cilantro, plus some to garnish

Pinch of ground cumin

Splash of green hot sauce, to taste, optional

For the Avocado Greek Yogurt ‘Crema’:

(this will make extra)

1 Hass avocado, pitted and peeled

Juice of 1 lime

Pinch of cumin

1 cup plain Greek yogurt

Salt and pepper

For the Migas:

4 corn tortillas

Drizzle of olive oil

4-6 oz Mexican chorizo, removed from its casing

5-6 eggs, scrambled in a bowl

1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded

Garnish:

2 scallions, thinly sliced

Pickled jalapeno rings, mild or hot

EQUIPMENT ESSENTIALS:

- Large nonstick skillet (to cook egg mixture)

- Gas stove, or cast iron or stainless pan on electric stove (to char tortillas)

- 2 medium size mixing bowls (to make pico and to scramble eggs)

For recipe instructions, visit www.CookTracks.com.

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CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.