Tex Mex Migas

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Every cuisine in the world has its repertoire of ‘leftover makeover’ recipes. From our very own south Indian idly upma to the spaghetti torte in Italian cuisine, all good cooks invent ways and means of using up leftovers that often tend to be more delicious than the original dish. Migas is one such dish, that originated in Spain as a breakfast dish that used up leftover tortillas. As with a lot of Spanish dishes, the dish has been adapted and morphed by its neighbors and Latin American counterparts and each of them has rendered their own twist to this dish.

My version is the Tex Mex variation of the dish that contains scrambled eggs, fried strips of tortilla(tortilla chips), onions, peppers, tomatoes and cheese. It is most often served with refried beans and sometimes folded up in tortillas and eaten like tacos. I have served this with refried beans and sour cream for a delicious dinner. (Who says breakfast dishes are only meant for the morning? :P)

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Ingredients:
1 tbsp olive oil
1 tbsp butter
1 jalapeno, seeds removed and chopped
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp cumin
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper chopped(use any kind of bell pepper you have on hand)
1 tomato chopped
4-6 eggs OR 2 cups egg substitute
1/4 cup salsa
2 tortillas, baked and made into chips(or about 1 cup of readymade tortilla chips, preferably baked)
1/4 cup + 2 tbsp grated Pepper Jack cheese(Cheddar or Colby should also work fine. If you have a Mexican blend cheese go for it)
1 tbsp cilantro, chopped
Salt, pepper to taste

Sides: Refried beans, salsa, sour cream, more tortillas to serve.

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Method:
Heat oil and butter in a pan over medium high heat. Add the minced garlic and jalapeno and let the flavors infuse the oil. Add the onion and saute until cooked and translucent. Add the bell pepper and tomato saute for another 2 minutes. Add in the whisked eggs or egg substitute, mixing it in with the rest of the ingredients, scrambling the eggs until just set. Don’t make the eggs too dry.

Flavor the eggs with spices of choice. Traditionally, oregano, paprika and cumin are used. The eggs should be soft, but not runny at this point. Now, add in the chips, gently crushing the tortilla chips with your fingers. Finally, mix in the salsa and the grated cheese. Add salt, pepper to taste. Top it with the chopped cilantro and the reserved 2 tbsp cheese serve with sides of choice.

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Verdict: This was a very different twist to the usual scrambled egg breakfast. I served it with a side of refried beans and sour cream, which made this a wholesome dinner too. The basic idea here is to fry up leftover tortillas and crumble it into scrambled eggs, you can make the scrambled egg with any veggies you have on hand. A very versatile and comforting meal.

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