recipe: migas

this is probably an inauthentic recipe for migas, which i’ve been dreaming about and drooling over since my trip to austin in fall, but this version is easy, pretty healthy, and is equally as absolutely drool-worthy.

recipe for migas (serves 2)

• 1 small tomato, chopped
• 2-3 scallions, chopped
• 1/4 cup of grated cheese (any kind, really, but cheddar and monterey jack work best)
• 2 corn (or flour) tortillas
• 4 large eggs
• 3 tbsp. milk
• 1 tbsp. of butter or olive oil
• 1/2 tsp salt, 1/2 tsp. pepper

preheat the oven to 350 degrees. cut the corn tortillas (this is really easy if you just stack them on top of each other) into 1/4- 1/2 inch strips and lay them on a baking sheet. toast until they’re slightly crispy, about 20 minutes (this can be done ahead of time).

break the four eggs into a bowl, add the milk, salt and pepper and whisk. then, add the chopped tomatoes and chopped scallions and mix.

heat a skillet over medium-low heat. when hot, add the butter or olive oil and wait 30 seconds. then, pour the egg/vegetable mixture into the hot the pan. add the tortillas on top, and mix all of the ingredients around in the pan. stir about every minute. when the eggs are almost done cooking, add the grated cheese on top and give one final stir. you’re done! serve on plates, with hot sauce if you like. enjoy.

the chopped tomatoes, scallions and grated cheese

the chopped and toasted tortilla strips

the eggs, salt and pepper

all of the eggs and veggies in the pan, with the toasted tortilla strips on top

the final product. hot, cheesy, chewy and slightly spicy (thanks to some hot sauce) – the perfect mexican breakfast