Mexican Breakfast Migas

• ¼ cup olive oil + 2 tablespoons (divided)
• 6 corn tortillas, cut into squares
• 1 tomato, diced
• ½ onion, diced
• 1 garlic clove, minced
• 8 eggs
• ¼ teaspoon ground cumin
• ¼ ground oregano
• Salt and pepper
• Toppings:
• Cilantro (optional)
• Green Onions (optional)

Instructions

• in an exceedingly giant cooking pan, heat ¼ cup oil.

• Add corn tortillas and fry till golden. 4 minutes.

• take away from pan and place on a towel to empty.

• Salt the tortillas.

• Add remaining a pair of tablespoons of oil to the pan.

• Add tomato, onion, and garlic.

• Cook for two minutes or till onion is semitransparent.

• Meanwhile, in an exceedingly giant bowl, add eggs, cumin, oregano, salt and pepper.

• Whisk well.

• Add eggs to the pan.

• forthwith add cooked tortillas.

• Gently fold the tortillas with the eggs.

• Cook for 3-4 minutes or till eggs ar utterly parched.

• high with cilantro and inexperienced onions.

• Enjoy!

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