While we were in Wilmington, NC, we went to a nice little breakfast/lunch/brunch place in the downtown area. I don’t remember the name of the restaurant, but I do remember that I ordered migas. This was the first time I had ever had them, and I fell in love.
Migas are Mexican scrambled eggs with corn tortillas and vegetables. I pulled together some recipes off the internet and combined them to get my final version; these are probably closest to the Pioneer Woman’s recipe, but I did make a few changes. They are super easy to make and I think that after last night, they might be a new addition to my usual rotation of weeknight suppers.
So, migas! Here we go. First you chop.
This here represents half an onion, half a red bell pepper, and half a poblano.
I also chopped a Roma tomato, but kept it separate since you add it later.
Here’s half a cup of shredded cheddar and a Mexican four-cheese mix, combined. I am using up leftovers here, which is technically what migas are all about.
And here are some baked Tostitos. You can fry your own corn tortillas, and that probably tastes even better, but I didn’t have any. I broke these up, but I think they should have been maybe a little smaller.
Once I had everything chopped, I whisked together four eggs, a splash of half and half, some salt (not too much since the chips are salted) and pepper. Then I melted two tablespoons of butter into a nice big pan and added the peppers and onions. After they cooked over medium heat for about four minutes, I threw in the tomatoes for a minute or two.
Then I turned down the heat to low and added the egg mixture. When the eggs started to set, I added half of the cheese and the tortilla chips. I think it is essential here to add the chips before the eggs cook, so they can get soggy and fall apart in the egg batter, suffusing the end result with an awesome corn tortilla taste.
Then when the eggs were almost done, I added the rest of the cheese.
I served them with some black beans, sour cream, and salsa. I also made a slice of toast, because I usually eat eggs with toast, but I don’t think it was really necessary for this dish.
My scaled-down recipe was still almost too much for the two of us; in the future, I might use only three eggs. I also might omit the poblano. Most recipes call for jalapeno, but Mike’s not a fan. The poblano was a compromise and I don’t think it added much. I also think you could use less butter, if you were inclined. But for a dish I barely knew existed two weeks ago, migas are excellent, quick, and yummy.
