Migas is a rustic breakfast, brunch or dinner dish that is basically scrambled eggs with vegetables and cheese, studded occasionally with strips of corn tortilla. It’s a Tex-Mex dish morphed from a Spanish dish that uses up day-old tortillas that have lost their freshness and pliability. Substitute tortilla chips, if you like.
Ingredients
- 12 eggs
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon (freshly ground) black pepper
- 1 teaspoon oregano
- 3 tablespoons olive oil
- 4 corn tortillas
- 1 medium onion, diced
- 1 jalapeño pepper, minced, or to taste
- 1 green pepper (or any color), diced
- 14 ounces canned, diced tomatoes
- 1 to 1½ cups grated extra-sharp cheddar cheese
- ½ cup chopped cilantro, optional
Preparation
In a bowl, beat eggs, milk salt, pepper and oregano. Set aside.
Heat 1 tablespoon olive oil in a wide skillet over high heat. Add tortillas one at a time, fry to soften and perhaps brown a little. Cut tortillas into strips. Add remaining olive oil to the skillet, reduce heat to medium-high. add onion and diced pepper. Cook 10 minutes, stirring occasionally. Add jalapeño and cook 5 minutes more. Drain tomatoes; add to skillet; cook 5 or 10 minutes.
Reduce heat to low. Add tortilla pieces (or chips). Pour egg mixture into skillet. Stir gently to cook with the vegetables, folding mixture very gently as it cooks. The eggs should be soft. Remove from heat and stir in cheese and cilantro. Serve hot.
