In the US, most of us know Migas as the Tex-Mex scramble made with eggs, peppers, cheese and stale tortilla chips, but it’s also a dish that appears in different forms all over the Spanish speaking world. The word Migas literally means “crumbs”, which is why it’s no surprise that it’s almost always made with leftovers, whether they be bread, potatoes, or tortillas.
If you’ve been reading this blog for long, you know that I’m a sucker for savory breakfasts; that’s why Tex-Mex style Migas is one of my brunch favorites. With big cheesy curds of egg mingling with tender pork fat soaked chips and a spicy mix of garlicky meat and vegetables, its a one-pan meal that will keep you going for hours. Perfect, if you’re a ranch hand, but it also works wonders as a stomach calming cement, after a long night of drinking.
While not everyone’s going to agree on this, I like adding Mexican chorizo to my Migas because it adds a ton of flavor to the dish. Mexican chorizo isn’t a cured sausage like the Spanish and Portuguese versions. It’s ground pork or beef seasoned with chile peppers, garlic, cumin, coriander and other spices. This makes it a perfect source of fat and flavor to saute the vegetables and chips in before adding the eggs.
In case you’re wondering about the color, I used blue corn tortillas to make these because it’s what I had in the pantry, but any tortilla chips (or even stale corn tortillas) will work. Serve these with some lime, cilantro and warm tortillas for a filling start to your day.
Equipment you'll need:
By October 6, 2013Published:
- Yield: 2 Servings
- Prep: 5 mins
- Cook: 5 mins
- Ready In: 10 mins
Tex-Mex style Migas made with eggs scrambled with tortillas, onions, peppers, chorizo, salsa and cheese.
- 4 large eggs
- 120 grams Mexican chorizo (4.2 ounces)
- 3 grams garlic (~1 clove), minced
- 30 grams red bell pepper (~1/4 pepper), chopped
- 60 grams onion (~1/4 onion), chopped
- 25 grams low-sodium tortilla chips (~3/4 cup), roughly crumbled
- 1/3 cup salsa or pico de gallo
- 5 grams grated cheddar (.18 ounces)
- Break the eggs into a bowl and whisk together the whites and yolks until well combined.
- Add the chorizo to a pan over medium heat and fry, breaking it up into crumbles. As the meat cooks it will release a lot of oil.
- Push the chorizo to the edges of the pan, leaving as much oil in the center as possible. Add the garlic, onions and bell peppers and sauté until the onions start turning translucent.
- Add the tortilla chips and salsa and mix everything together with the chorizo, making sure the chips are covered in oil.
- Pour the eggs over everything and then sprinkle the cheese on top.
- Give the mixture a couple stirs until the eggs are cooked just shy of your desired doneness. The eggs will continue to cook once you plate them, so if you want them soft, you need to take them out of the pan when they're still just a bit runny.
- Garnish with cilantro and serve with warm tortillas.