Migas is a great breakfast mashup. Traditionally born out of a mishmash of leftovers in Spanish cuisine, it has taken on a Tex-Mex identity that is becoming more and more popular. To explain what Migas is, does not do it justice.
Migas literally translates as “crumbs” although the word “stuff” may be a better translation in the context of this breakfast. It is a surprisingly simple dish to make and layered with delicious flavors, incorporating onions, chili peppers, tomatoes, avocados, cheese, eggs and the oh-so-important crunchy tortilla chips, all cooked up in a skillet. Part comfort food, part post-party night (read hangover) breakfast, it is a great morning staple. The beauty with migas is that you can really use whatever your heart desires – or is in the fridge or pantry. Add some black beans if you have them, maybe some more chilies, and perhaps some crumbled sausage. Pour some salsa verde on top or maybe that jar of nacho salsa in the back of the fridge, let your imagination and stomach guide you. Most importantly though, Buen Provecho!
- 8 large eggs
- 2 Tbsp. heavy cream
- 1 Tbsp. canola oil
- 1 Tbsp. butter
- 2 shallots (or 1 medium yellow onion), chopped
- 1 jalapeno, seeded and finely chopped
- 1 small poblano pepper, chopped
- 1/2 can (7-8 ounces) corn niblets
- 1/2 avocado, chopped
- 1 plum tomato, chopped
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 4-6 corn tortillas, or 1 cup tortilla chips, roughly crumbled
- 1/2 cup grated cheddar cheese
- 1 green onion, chopped
- Crumbled Cotija cheese, to garnish
- Cilantro, to garnish
- In a large bowl, whisk eggs, cream, salt and pepper until well blended. Set aside.
- Heat a skillet on medium-high, add oil and heat until hot and shimmering. Cook corn tortillas until crispy, about 1 minute per side. Remove and layer on paper towels to cool. Working in batches of 2-3 on top of each other, cut the tortillas into 1/2″ cubes or longer strips. Set aside. Alternatively, if using tortilla chips, you can skip this whole step and just roughly crumble the tortilla chips.
- Turn heat to medium, add butter to skillet and let melt, then add peppers, shallots and corn, cook, stirring frequently, until shallots and peppers are softened, about 3-5 minutes. Add chopped tomatoes and avocado, cooking for an additional minute.
- Turn heat to medium-low and add whisked eggs, stir gently and fold with the peppers, tomato and avocado until scrambled eggs have set but are still wet. Add grated cheese and tortilla strips, mix and remove from heat.
- If desired, garnish with crumbled Cotija cheese and cilantro.