Migas with Fresh Tortillas
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. This recipe appeared in a larger breakfast article about migas.
- In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
- Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
- Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.
- Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.
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.
Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.
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
Total time: 30 Min