After giving you the green light to eat egg yolks, I knew I had to make an egg dish. Hands down, migas is my favorite way to make eggs. Migas (pronounced Mee-guhs) is simply just scrambled eggs with fried corn tortilla. I don’t know what it is, but adding that warm, crunchy, freshly salted tortilla to your eggs really kick them up a notch. It may seem weird to add the tortilla directly into the half cooked eggs, but the outcome is scrumptious! When I told my Mom what migas was, she said “eww, that sounds weird.” Sounds weird, but tastes amazing. After one bite, she was hooked.
Migas is the perfect breakfast for dinner dish. While it can be cooked up fairly quickly, only 10-15 minutes, I don’t expect you to make migas before you head off to work in the morning. You can serve it on top of warm corn tortillas or with rice and beans, if you want to go full Tex-Mex. Cheese is not required because the dish is so flavorful on its own, but a little extra sprinkle on top never hurt. If you are feeling really lazy or pressed for time you could also make this with store bought tortilla chips.
For a healthier variation, you can bake the tortillas in the oven instead of frying them. It works fine, they just don’t get quite as crispy. Which is okay, because they are going back into the eggs and will get a little soggy anyway. Soggy in a soft chewy way, not in an unappetizing old soggy cereal way. To make them in the oven preheat oven to 400 degrees. Place 2 tortillas on a baking sheet and spray both sides with olive oil cooking spray. Cook for 10 minutes, until they start to brown, but not burn.
- canola oil for frying (enough to cover large pan)
- 2 small corn tortillas
- pinch of salt
- 5 eggs
- splash of milk
- 2 tbsp bell pepper, chopped
- 2 tbsp onion, diced
- ½ jalapeno, seeded and diced
- salt and pepper to taste
- fresh pico de gallo
- avocado for topping
- cheese for topping
- Heat canola oil in large pan over medium heat.
- When oil is hot (1 small test tortilla strip should sizzle) add tortilla strips.
- Fry about 1 minute. Remove from oil with spider or slotted spoon when starting to brown.
- Set on a paper towel to dry. Season with a pinch of salt.
- In a new pan, saute onions, pepper, and jalapeno in one teaspoon oil. Let cook about 2 minutes. Don't let the onion burn!
- Mix the eggs with the milk and a pinch of salt. Stir.
- Reduce heat to medium low and add egg mixture to the saute pan.
- When the eggs are about half- way cooked, add the tortilla strips. Mix in well.
- Continue cooking eggs until soft and fluffy.
- Add salt and pepper to taste
- Remove from heat. Top with pico de gallo, avocado, and shredded cheese if desired.