Tex-Mex Migas (Breakfast Tostada with Sriracha Cream Sauce)

I enjoyed a variation of Tex-Mex Migas on a recent trip and this was my re-creation. If you have leftover salsa or black beans, they would also be a great topping. I used leftover tostada shells, but you could use broken taco shells or tortilla chips just as easily. Great way to jazz up eggs for breakfast and fairly quick.

Serves 4, Cost per serving $.53


4 Tostada shells - broken just fine
8 eggs
1 avocado, diced or sliced (opt.)
2 T. chopped fresh cilantro (opt.)
1/2 c. sour cream
1 T. Sriracha Sauce (new at ALDI)
Optional Toppings: black Beans, shredded cheese, pico, onions, peppers, tomatoes, etc.


1. Make Sriracha Cream Sauce by mixing sour cream and sriracha sauce. Set aside.
2. Cook eggs sunny side up. My preferred method is to melt 1 T. butter over medium heat in a skillet with a lid. Crack eggs into skillet being sure not to break the yolks. Season with salt and pepper and place lid on pan. Watch for the whites to cook through and then remove from pan. You want the whites done but the yolks still runny.
3. Place 2 eggs on top of each tostada shell.
4, Top with avocado or any other desired toppings.
5. Plop or drizzle Sriracha cream sauce on each tostada.


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