This is a Tex-Mex variation of Mexican migas. It includes additional ingredients, such as diced onions, sliced chile peppers, diced fresh tomatoes, or cheese, as well as various spices and condiments (e.g., salsa or pico de gallo).
Migas is typically served with refried beans. Corn or flour tortillas may be used to enfold all of the ingredients into tacos. In some areas, it may have been traditionally eaten during Lent.
Another common variation is to add chorizo to the standard ingredients.
In different areas of Mexico, migas is a traditional breakfast dish consisting of corn tortilla strips fried on a pan or griddle until almost crispy, to which eggs are then added to create a scrambled egg/fried tortilla mixture. This preparation makes use of hardened corn tortillas left over from previous meals.
- 1 cup green (tomatillo) salsa
- 2 plum tomatoes, diced
- 6 (6-inch) corn tortillas, halved, cut into thin strips
- 12 eggs, beaten
- 1/2 cup queso fresco, crumbled
- Coat 12-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium heat until hot. Add salsa and tomatoes; cook and stir 2 minutes. Add tortilla strips; stir to coat. Cook 1 minute.
- Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
- Sprinkle cheese over eggs. Broil 6 inches from heat until cheese softens, 2 to 3 minutes.
Substitute: Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
Recipe and photograph courtesy of the American Egg Board.