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. It's a flavor that evokes home comforts for many. 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, it's a one-pan meal that will keep you going for hours. Perfect if you're a ranch hand. And like Menudo, it also works wonders as a stomach-calming cement after a long night of drinking.
While everyone has their own preferences, 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 chili peppers, garlic, cumin, coriander and other spices. This makes it a perfect source of fat and flavor to sauté the vegetables and chips in before adding the eggs. If you're not into chorizo, or you can't find it, you can substitute ground pork or beef and add spices like chili powder, cumin, and coriander. Really, Migas can be made with any leftover proteins you have on hand. It's a great recipe if you're the kind of cook (like me) that doesn't always stick to the recipe!
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.
This recipe first appeared on norecipes.com but due to its age I've moved it here to my personal recipe archive. Check out the full No Recipes Archives for more older recipes, or check out some of my favorite recipes.
Units
Ingredients
- 4 large eggs
- 120 grams Mexican chorizo
- 3 grams garlic (~1 clove, minced)
- 30 grams red bell pepper (~¼ pepper, chopped)
- 60 grams onion (~¼ , chopped)
- 25 grams low - sodium tortilla chips (~¾ cup, roughly crumbled)
- ⅓ cup salsa (or pico de gallo)
- 5 grams cheddar (grated)
Instructions
- Break the 4 large eggs into a bowl and whisk together the whites and yolks until well combined.
- Add the 120 grams Mexican 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 3 grams garlic, 60 grams onion and 30 grams red bell pepper and sauté until the onions start turning translucent.
- Add the 25 grams low - sodium tortilla chips and ⅓ cup 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 5 grams cheddar 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.
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