Austin-Style Migas
If you’ve never tried migas before, please give this recipe a go! It uses a handful of basic ingredients, and it’s really flavorful and fun. Here’s what you’ll need to make this Austin-style migas recipe: Eggs, of course! I like to take the migas off the heat when the eggs are still a little runny. That way, they’ll be soft and creamy when you eat.
Migas began as a something-from-nothing kind of dish, where leftover corn tortillas were sliced into strips, fried until crisp, and scrambled with eggs. At home, for convenience, I substitute crumbled tortilla chips for the fried tortilla strips. They add crunch and rich corn flavor to the soft scrambled eggs! Monterey Jack cheese – I’m not always a fan of cheese with eggs, but I love it here. I fold it in right at the end so that it melts into the eggs without clumping or becoming gummy. Red onion and garlic – They add sharp, savory depth of flavor. Roma tomatoes – The type of tomato is important here! Always use seeded, cored roma tomatoes, as they’re less watery than other varieties. Jalapeño – For heat! I like to make this migas recipe with an entire jalapeño, but if you’re sensitive to spice, start with less and add more to taste. Cilantro – Sprinkle it on top for bright green color and fresh flavor!
Heat a little olive oil in a nonstick skillet over medium heat. Add the onion, garlic, tomatoes, and jalapeño and cook, stirring, until they soften, about 2 minutes. Add the eggs and crumbed tortilla chips, and stir to scramble. Then, fold in the cheese and turn off the heat. Sprinkle with cilantro, season with salt and pepper to taste, and serve! My favorite way to enjoy migas is in breakfast tacos, so I always serve them with tortillas on the side. Add your favorite salsa (I like pico de gallo, fresh tomato salsa, or tomatillo salsa) and sliced avocado or guacamole. Then, finish them off with a big squeeze of lime juice, and dig in! If you’re craving a bigger breakfast or brunch, round out the meal with cooked black beans or refried beans.
Ingredients:
- 1 teaspoon extra-virgin olive oil
- ¼ cup diced red onion
- 2 roma tomatoes, cored and diced
- ½ to 1 jalapeño, seeded and diced
- 1 garlic clove, finely chopped
- 5 eggs, beaten
- ¼ cup crumbled tortilla chips
- ½ cup shredded jack cheese
- ¼ cup chopped cilantro
- Sea salt and freshly ground black pepper
for serving
- 4 tortillas, charred
- Avocado slices
- Lime wedges
- Homemade Salsa or Tomatillo Salsa