Food & Drink
RECIPE: Make Your Own Migas
by Lea Faminiano
On a lazy weekend morning, my breakfast at home will typically consist of something along the lines of toast and eggs, if I’m feeling up to exerting some effort – but sometimes, I’m in the mood to prepare something special. Enter: migas. Anyone that knows me knows I’m kind of egg-dish crazy (okay, I guess any-dish crazy) and migas are definitely on that list of favorites. Traditionally a part of Spanish cuisine, migas are an egg-y, vegetable-y pile of deliciousness that you’ll love, particularly if you’re the kind of person that’s into breakfast burritos.
It’s as easy as making an omelette – actually, easier. The recipe below is fairly basic, but you can always add meat if you want, or other vegetables – a side of avocado and black beans would be delicious. I would also consider swapping the corn tortillas for Cool Ranch Doritos (I’m sort of on this weird “replace everything with Doritos” phase that you can choose to ignore if you want).
This particular recipe would probably be adequate portions to feed three people, but its been tried and tested as a perfect amount for two people who normally eat like garbage trucks.
1 tablespoon butter
1 tablespoon olive oil
1 small jalapeno
1 medium tomato
1 small green pepper
1 small red pepper
1 small onion
2 corn tortillas
8 large eggs
1/4 cup whole milk
1 cup shredded/grated cheese (cotija is ideal, but here we used a mixture of cheddar and Monterey Jack)
1/3 cup cilantro
Salt and pepper, to taste
In a bowl, whisk together eggs and milk. Season with salt and pepper, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla until crispy. Remove to a paper towel-lined plate to drain, and when cool, break tortillas up into medium-sized pieces and set aside.
Chop up all the vegetables into small to medium pieces. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and peppers and cook until soft, about 3 to 4 minutes. Add in jalapenos and stir for another minute. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently.
Reduce heat to low. Pour egg mixture into skillet and stir gently to cook with the vegetables, folding mixture very gently as it cooks. Cook until eggs are just set. Add in grated cheese and chopped cilantro, and stir to combine. Serve with a delicious side or two (we had toasted cornbread), some hot sauce if you like, and enjoy!