Migas (Kerbey Lane Cafe)

At Austin's famous 24-hour Kerbey Lane Cafe, these migas are a signature dish. This recipe has been handed down by the cafe's founders, David Ayer and Patricia Atkinson. Typically served with black beans and spanish rice, wash them down with hot coffee. The smokey flavor is from the ranchero sauce, which along with the pico de gallo, I recommend making the day before.

This recipe is from the excellent cookbook, Austin Chef's Table: Extraordinary Recipes from the Texas Capital.

For the pico de gallo (makes 4 cups):

  • 3 tomatoes, seeded and diced
  • 1 medium yellow onion, diced
  • 2 jalapeños, seeded and diced
  • ½ bunch cilantro, chopped
  • Juice of 1 lime
  • Kosher salt to taste

For the ranchero sauce (makes 4 cups):

  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 1 serrano pepper, diced (or any other hot pepper)
  • 4 cloves garlic
  • 1 canned chipotle pepper, diced
  • 1 teaspoon adobo sauce (from chipotle peppers)
  • ½ ground black pepper
  • 2 teaspoons chile powder
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 6-ounce can tomato sauce
  • Kosher salt to taste

For the migas:

  • 2 tablespoons canola oil
  • 8 eggs, beaten
  • 1 ½ cups broken tortilla chips
  • 1 cup grated cheese (cheddar and Monterey Jack mixed)
  • Warm tortillas, Spanish rice and black beans (optional)
  1. To prepare the pico de gallo: Combine all the ingredients in a bowl. Season with salt to taste, and set aside. Pico de gallo will keep, refrigerated, for 1 day.
  2. To prepare the ranchero sauce: Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft amd transparent.
  3. Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
  4. Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
  5. To prepare the migas: Add the oil to a large skillet over medium heat. Add 1 cup of pico de gallo and sauté for about 1 minute. Add the eggs and stir gently. When the eggs are partially cooked, add the tortilla chips. Mix well until eggs are cooked to desired consistency.
  6. Top with cheese and 1 cup warm ranchero sauce.
  7. Serve with warm tortillas, Spanish rice and black beans.

Note: Migas are a terrific brunch dish, but there's nothing wrong with eating them at two in the morning either.

Want to make your own tortillas? See How to Make Corn Tortillas and How to Make Flour Tortillas.

Ready in: 1 Hr

Kitchen tools you'll need for Migas (Kerbey Lane Cafe):
Graters, Mixing Bowls, Oval Platters, Skillets

Recipe editor Patricia Mitchell