For one of my last breakfasts in Texas, nothing seems more appropriate that a full spread of migas. A local tradition in the Austin area, the popular Tex-Mex version should not to be confused with Spanish migas, which features bread crumbs sans eggs, and could rate another post entirely.
As with anything this sacred, everyone has their own preference as to how it should be prepared, and/or their favorite hangout for a quick fix.
Migas is pretty much your basic scrambled eggs, but then it is what you add to it that matters. Some say tortilla chips should be used, along with onions, pepper, and even salsa. (Of course, there are those, too, who adamantly argue that chile con queso must be made with Velveeta cheese.)
I’m a purist and prefer corn tortillas cut into strips and fried until they begin to crisp. These are added to the eggs along with other vegetables and topped with cheddar or Monterey jack cheese. Salsa and cilantro are considered prerequisites, too ―along with refried beans and flour tortillas.
Clearly, migas is not something for everyday eating, and neither is a hamburger with French fries; but when you want it, you’ve got to have it.
Suggested by Homesick Texas.com
2 Tbsp. vegetable oil
2 corn tortillas, cut into strips
¼ cup onion, diced
1 jalapeno, seeded and diced
2 tbsp water
Salt and pepper
½ cup cheddar or Monterey jack cheese
½ cup salsa, or more
¼ cup cilantro
- Over medium high heat add the oil to frying pan; when hot add the tortilla strips and cook 2-3 minutes until they begin to crisp; remove to drain on toweling. Pour out any excess oil.
- Lower the heat to medium and add the onion and jalapeno to the pan, cook for 2 minutes.
- Beat together the eggs and water, season with salt and pepper. Add to pan, top with tortillas strips. Let set on bottom, gently stir until curds form. Taste again for seasoning. Sprinkle with cheese and cook to melt.
- Top with salsa and cilantro and serve hot. Yield: 2 servings.
- Serve with refried beans, flour tortillas, extra salsa and cilantro on the side.