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.
Recipe: Tex-Mex 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.
Tex-Mex Migas
Serves 2
4 eggs
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)
Comments (15)
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That looks delicious. I've never thought of using tortillas IN my eggs, only as a something to wrap AROUND or be used as a BASE. I'll have to remember this.
view rosebud's profile
the tortilla in eggs has always been a quick and tasty go to meal for me and my family. Just cook the tortilla in some butter until it's golden, then pour the egg on top. I've never thought of adding salsa to it, though. sounds good
view powwlita's profile
Oooh... YUM.
view sagekitten85's profile
We used to eat migas for brunch every Sunday. Never had cheese though. It was always eggs, pieces of corn tortilla, onions, jalapenos, and tomato. And there was always suspense about how spicy the jalapenos would be that week.
view mollyjade's profile
Sconehenge in Berkeley makes this; they call it huevos revueltos (scrambled eggs). Soooooo good.
view danaiskey's profile
What we call migas (in southwest Texas anyway) is just eggs and tortillas, I think. Add all the veggies and it's chilaquiles...
view cher k's profile
You can also use tortilla chips if you have extra bits at the bottom of a bag -- or even if they've gone stale. Just go easy on the salt if the chips are salty.
view stephseverson's profile
mmmmmmm migas - probably what I miss most from Texas.
view alexis's profile
I love migas. The way we do it is pretty much like the recipe above except we always use tortilla chips, it ends up sorta like a cheesy spicy matzoh brei.
view Slow Lorus's profile
Whoa, where's the meat? No self-respecting migas maker in Texas would forget to add chorizo or some other spicy sausage to the mix.
view aychihuahua's profile
I love Migas. You can cut the corn tortillas into strips and then toast them in the oven on a cookie sheet if you don't want to fry them in the skillet. I like the oven method because it crisps them up more than the skillet does.
view ronzo's profile
My friend's family always made migas growing up. LOVE THEM! Glad to see them featured here. Thanks!
view dabble's profile
@ aychihuahua - I'm from South Texas and we do not always put chorizo in the migas! I actually prefer it without.
It's kind of funny to read "I never would have thought of Salsa on eggs!" That's pretty much the only way I'd eat scrambled eggs.
But I have to say, I don't think adding salsa to eggs really counts as migas. It's a short cut but the better way, I think is to have the tomatoes, jalapenos, onions and cilantro are generally freshly diced and then lightly sauteed before adding the egg to the pan.
view Blarg's profile
Glad y'all appreciated the post!
@cher k I'm not even going to get into the migas vs. chilaquiles debate! :)
@aychihuahua Believe it or not, I'm a vegetarian. Perhaps that's why I eventually left Texas. :D
@Blarg I agree, fresh ingredients are best! But I only use fresh tomatoes if they're in season, so most of the year I add roasted tomato salsa for great flavor.
view Emily Ho's profile
dang i miss migas! it was my go-to brunch in austin, but out here in california you never see them on the menu.
view andrennabird's profile