Migas, that's (mee-guhs) in South Texas speak, are a common breakfast occurrence in these parts. I've read migas described as a "Texas tangle" of eggs, tortillas, onion, tomatoes, and peppers. It's true. It is a tangle, a yummy, yummy tangle of flavors.
Sweet hubs finally had a Saturday off (which is rare). We poked around the kitchen, while the coffee brewed, scratching our noggins in an attempt to find something to make for Saturday breakfast. It's been awhile since we've had Saturday breakfast around here.
Husband:
What are these tortillas for?
Me:
Oh, those came free with something I bought at the store. I don't have plans for them...
And no sooner had the words left my mouth did the idea for migas pop in.
Me:
Ooh, I know, we can make migas!
Husband was bent into the fridge checking inventory while I called out a list of ingredients.
Me:
Onion, bell pepper, cheese, tomatoes?
Luckily we had everything and them some. Migas is one of those dishes where almost anything goes. The variations on Migas is wide, just google them and you'll see. Some people are down right opinionated about how "traditional migas" are made. I say, "If it turns out good, then it's good, no right or wrong." Unless you use flour tortillas, your golden. I have
never seen flour tortillas in migas, And whatever you do, don't attempt to add crushed up tortilla chips. This would be a grave mistake.
Now, let's get down to the real deal. Here's what you will need-
Ingredients
6-8 Eggs (for a family of four, I used ten, but that is because our chicken lays some small eggs. I think 6-8 large eggs would suffice)
2 tbsp. water
2 tbsp. salsa, whichever variety you like
1 medium onion, chopped (use whatever you have: white, yellow, sweet, red)
1 green bell pepper, diced
2 medium tomatoes, seeds removed and diced
2 cloves garlic, minced
6 corn tortillas, stacked and cut into inch strips or torn into bite-sized hunks
2 tbsp. bacon fat or cooking oil
Salt & black pepper to taste
**Optional: crumbled bacon, Chorizo or other breakfast sausage, cubed ham, diced avocado, chopped cilantro, diced jalapeno or other green chilies, shredded cheddar or Mexican cheese blend, crumbled Mexican cheese such as Queso Fresco or Panela.
To begin, heat oil or bacon drippings in a large saute pan. If you are planning on adding meat (We used bacon), now is the time to cook that up.
When meat is cooked or oil is hot, add tortilla pieces and fry until beginning to crisp. These, in no way, have to be as hard as a chip. Next, add your onion, bell pepper, and tomatoes. Saute over medium heat for three to five minutes or until onions are translucent and veggies are soft. Season with salt and pepper.
While veggies are sauteing, whisk eggs, water, and salsa with a fork. Pour egg mixture over veggie and tortilla pieces. Let mixture cook for a minute without touching, then gently begin to fold the eggs in on themselves. The eggs are scrambled, in a sense, but there's no need to vigorously scramble them. Gently folding the eggs until they're cooked through is the trick.
We topped our migas with diced avocado (a new-for-us addition), chopped fresh parsley from our garden, and a few handfuls of Mexican blend cheese.
We served our migas with refried beans on the side. This was a delicious and hearty breakfast.
