Pork Migas with Roasted Tomatillo Salsa

Pork Migas with Roasted Tomatillo Salsa

A Tex-Mex inspired breakfast dish of scrambled eggs, sausage, tortilla chips, cheese, and roasted tomatillo salsa.
Yield: 4 servings | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Ingredients: 1 tbsp vegetable oil; 8–10 medium tomatillos, husked and washed; 3 garlic cloves, skin on; 2 tbsp lime juice; 2 green onions, chopped; 1 jalapeño, seeded and diced; 1½ tbsp fresh coriander (cilantro), chopped, plus extra to garnish; ½ tsp salt; ¼ tsp ground black pepper; 1 tbsp vegetable oil, divided; 340 g pork sausage; 5 eggs, lightly beaten; ½ tsp salt; ¼ tsp black pepper; 80 ml roasted tomatillo salsa; ⅓ cup crumbled tortilla chips; 115 g Mexican-style cheese, shredded; 55 g Cotija cheese, crumbled.

Method:

1. Place tomatillos and garlic on a baking pan, drizzle with oil, and broil until charred and softened, turning once.

2. Cool, peel garlic, then blend tomatillos, garlic, lime juice, onions, jalapeño, coriander, salt, and pepper until slightly chunky. Add water as needed to thin.

3. Heat ½ tbsp oil in a skillet, cook sausage until browned, and transfer to a bowl.

4. Mix eggs with salt, pepper, and ⅓ cup salsa.

5. Heat remaining oil in a skillet, add egg mixture, cook briefly, then stir in sausage, tortilla chips, and shredded cheese until combined and melted.

6. Remove from heat, sprinkle with Cotija and garnish with coriander. Serve immediately with extra salsa and warm tortillas.

Optional variations:

1. Add extra tortilla chips on the side for dipping in salsa.

2. Make an additional batch of tomatillo salsa for serving.

3. Swap pork sausage for chicken or turkey sausage.