Migas
Migas are Spain’s version of scrambled eggs complete with homemade, crispy tortilla chips, roasted poblano peppers, lots of cheese, some tomatoes and cilantro. The word “Migas” actually means “crumbs” or “scraps” because they are usually made with stale tortillas, eggs, salsa and some crumbly cheese. Because it’s called crumbs or scraps, you wouldn’t think that this could be a delicious dish, but it really is. It has lots of great flavors in it, and you can make it as spicy as you like. The great thing about it is that you can eat it right from the skillet, or a plate if you want to be more civilized, or in a tortilla. Plus, the extra various toppings you can add over these migas makes this dish an absolute delight.
Ingredient Notes
For Tortillas
Olive Oil – You will use this to fry the tortilla pieces. Tortilla – I used corn tortillas, cut into small bite-sized pieces. You can also use store-bought corn tortilla chips to save time.
For Migas
Onion – One large chopped white onion. Peppers – I used Poblano peppers that I personally roasted, peeled and chopped, but you can use canned green chilies as well. Jalapeno – Thinly sliced jalapeno pepper. You can sub this with Habanero or Serrano pepper, depending on how spicy you like your migas. Eggs – Fresh large eggs. Cheese – I used shredded Monterey Jack cheese and some crumbled Cotija to top the migas with. You can also substitute that with Feta cheese. Tomatoes – Two large chopped Roma tomatoes. Cilantro – Freshly chopped cilantro.
How To Make Migas
Expert Tips
Leftovers
While Migas is amazing to repurpose all those leftovers, it is best served fresh. Leftovers will tend to get soggy when refrigerated, so I recommend consuming this right after you finish cooking it on the stove.
More Delicious Recipes To Try
Flour TortillasScrambled Eggs in Puff PastrySausage and Egg Breakfast RollsChicken Tortilla SoupBreakfast BurritosSausage Frittata
