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Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.

• 4 eggs
• 1 tablespoon water
• 1 tablespoon salsa (your favorite, but it should be chunky)
• 1 tablespoon bacon drippings or vegetable oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1 fresh jalapeño (stems and seeds removed), finely chopped
• 3/4 cup cooked black beans, drained
• 16 tortilla chips (tostadas), in bite-size pieces
• 2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both

In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

In a skillet, over medium-low heat, sauté the bell pepper, onion and jalapeño in the bacon drippings or oil for 2 minutes or until onion is transparent, but not brown. Stir in the black beans.

Pour the egg mixture into the skillet, and "scramble" until eggs are almost done. Sprinkle in the broken tortilla chips, and stir well. Remove the skillet from heat, and sprinkle cheese into the eggs, again stirring well.

Serve at once with additional salsa and warm flour tortillas, if desired. Makes 2 generous servings.

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Note: This recipe makes two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish.

In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:

• crisply cooked and crumbled bacon
• chopped ham
• crumbled chorizo (browned before you add the eggs)
• cooked, shredded chicken or turkey
• grated or diced potato (sautéed until tender before adding the eggs)
• poblano chiles
• green bell pepper
• green onion
• cayenne pepper (a dash or so)
• minced garlic



end recipe
For an archive article on migas, see Migas in the Morning.