Migas
Migas is a traditional Mexican breakfast skillet - migas refers to the strips of fried tortillas that are folded into the scrambled eggs. The beauty with migas, along with all other breakfast skillets, is that you can add whatever you want! You can add meat or keep it vegetarian, or you could even do tofu instead of eggs to make it vegan. The variation I made today is veggie heavy topped with refried beans, avocado, a sprinkling of cheese, and, of course, hot sauce.
Yield: 2 servings
Total cook time: 15 minutes
Ingredients
2-3 tortillas, cut into strips about 1” thick *note: corn is traditional but I like a corn/flour mix
2 tbsp oil
4 eggs
2 tbsp milk of choice, or water
1/2 red onion, diced
1 jalapeño, small diced
2 cloves garlic, minced
1 red bell pepper, medium diced
Toppings
avocado
refried beans
hot sauce
shredded cheese blend or cotija
cilantro
Directions
Heat oil in a sauté pan or skillet (I like to use my cast iron) over medium high heat. When oil is shimmering, add in your strips of tortillas and fry about 2-3 minutes until golden, then flip and continue to fry on the other side until golden. Remove to a plate lined with a paper towel to drain.
In a small bowl, whisk eggs with milk until well mixed. Set aside.
In the same skillet (there should be oil leftover - if not, add a bit more), bring to heat over medium-high heat. When hot, add onions and bell pepper. Sauté for a few minutes or until veggies are soft. Add in garlic and jalapeño. Sauté for a few more minutes. Season with salt and pepper.
Turn down the heat to medium and pour in the eggs. Let sit about 30 seconds before moving, then start to slowly move the eggs around. The key is to not over-coagulate the eggs so you want to cook slowly. Once eggs are start to set, turn off heat and fold in about 2/3 of the crispy tortilla strips.
To plate, place the migas on a plate and top with remaining tortilla strips. Top with warmed refried beans, avocado, cheese, hot sauce, and cilantro and serve immediately.
