Make Migas
Migas was originally a Spanish or Portuguese breakfast meal but is more commonly associated with Tex-Mex cuisine. This classic recipe for migas is consists of eggs, tortillas, cheese, onions, and peppers. Make it your own by adding pieces of chorizo, ground beef, or chicken, and serve with a side of refried beans and extra tortillas. This recipe serves 4.
Contents
Ingredients
- 8 eggs
- 4 corn tortillas
- 1 diced onion
- 1 diced red or green bell pepper
- 1 diced jalapeno pepper
- 1 cup shredded cheddar or pepper jack cheese
- salt and pepper to taste
- a pat of butter or some vegetable oil
Steps
Preparing the Tortillas
- Slice the tortillas into strips. Place them on a cutting board and use a knife to slice them into 1/2-inch strips. It's easiest to stack the tortillas and cut them all at once.
- Heat a skillet or frying pan over medium heat. Pour in a pat of butter or a tablespoon of vegetable oil and heat it for a few minutes.
- Fry the tortilla strips. Lay the strips in the hot butter or oil and let them cook on one side for about 20 seconds. Use tongs to flip them over and cook them on the other side until they turn a little brown and crispy. Let them drain on a plate lined with paper towels.
- Some people skip this step, preferring to eat migas with tortillas that are soft instead of crunchy. If this is your preference, cut the tortillas into strips and skip to the next section.
- If you wish you can fry the tortillas until they get quite crunchy, like tortilla chips. In fact, tortilla chips may be substituted for tortillas in this recipe if you have them on hand.
Cooking the Vegetables and Eggs
- Cook the vegetables. Heat more oil in the skillet over medium heat. When the oil gets hot, toss in the diced onions and peppers. Let them cook for a few minutes, then use a spatula to stir them around. Continue cooking the vegetables until the onions turn translucent and the peppers get slightly soft.
- Scramble the eggs. While the vegetables are cooking, crack the eggs into a large bowl. Use a whisk or a fork to stir them, breaking the yolks and mixing them together until you have a sunny orange liquid. Whisk in a few dashes of salt and pepper to taste.
- Pour the eggs into the skillet. Try to distribute the egg mixture evenly across the bottom of the skillet. Let it cook for a minute so that the bottom sets a bit before finishing the migas.
Finishing the Migas
- Lay the tortilla strips into the skillet. Place them over the uncooked egg, distributing them evenly across the skillet. Use a spatula to press them slightly down so that the egg mixture coats them all over.
- If you want the tortilla strips to remain extra crispy, don't poke them down under the egg mixture. Let them sit on top instead, so the edges won't get soggy.
- The eggs should be pretty well cooked at this point. Stir them a bit if there are still wet pools of egg in the pan.
- Sprinkle on the cheese. Spread the cheese evenly across the migas. Keep cooking the mixture until the cheese has totally melted. If the cheese seems to be melting too slowly, you can cover the skillet with a lid for about a minute to help it along.
- Serve the migas. Use a spatula to scoop migas from the skillet onto plates. Serve with salsa, sour cream, refried beans, more tortillas, and any other toppings you desire.
- Finished.
Tips
- Pepper jack works well if you like your migas spicy.
- Add meat to the migas: ham, bacon, chorizo, corned beef hash, sausage, chicken, etc.
- Add a teaspoon of milk to the eggs while whisking to make them fluffier.
- If using shredded cheese, consider adding half to the egg mixture before cooking and half when the eggs are almost done.
- Add one slice of American cheese and two slices of cheddar to give the migas a creamier texture.
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