Poking around the kitchen the other morning, I discovered a handful of eggs, two leftover tortillas, a knob of cheese, and a jar of salsa. It was clear what I had to do. Make migas.
"Migas" is the Spanish word for "crumbs," and in Spain it's a dish typically comprised of stale bread and other ingredients. In Texas, where I grew up, migas are made with tortillas or corn chips, scrambled eggs, and, in true Tex-Mex fashion, plenty of cheese. It's nothing fancy, just great, hearty comfort food for breakfast, late night, or any time, really. My stepmother used to make it for Christmas brunch, served with warm tortillas for scooping and sides like beans, guacamole, and other condiments.
Below is a recipe, but it's only meant as a guide. To the basic combination of tortillas, eggs, and cheese, improvise according to taste and what you have on hand. I always add onions and roasted tomato salsa, and depending on the season and fridge contents, I might add avocados, tomatoes, chile peppers, bell peppers, cilantro, scallions, garlic, (soy) chorizo, etc.
2 tablespoons salsa
1 tablespoon olive oil
1 small onion (about 1/3 cup), diced
1 jalapeño, seeded and minced
2 corn tortillas, cut or torn into 1/2-inch pieces
1/2 cup grated cheese (Cheddar or Monterrey Jack)
Salt and pepper, to taste
Any or all of the following for garnish: salsa, pico de gallo, cheese, sour cream, avocado, cilantro, scallions
Any or all of the following for serving: corn or flour tortillas, beans
In a small bowl, whisk together the eggs and salsa. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion and jalapeño and cook until onion is soft and translucent. Add tortillas and cook, stirring frequently, another minute or two until soft.
Reduce heat to low and add eggs. Scramble until eggs are almost set, then fold in cheese and remove from heat.
Garnish and serve immediately.
Related: Bean Chilaquiles with Avocado & Queso Fresco
(Image: Emily Ho)