email this pageAs a Texas chef in the '80s, my introduction to migas came from a teenage dishwasher from Guanajuato, Mexico. Entering my restaurant kitchen one morning, I found Amado-a farm kid with only a year of formal education-sizzling torn-up corn tortillas, serrano peppers and eggs with cumin and salt in an iron skillet. Amado's chagrin at being "caught in the larder" shifted to the patience of a teacher as he answered my questions about migas. What I found out is that migas vary-sometimes the dish gets onions and tomatoes, sometimes not; maybe with cheese, maybe without. As long as the core of tortillas and eggs is met, it's real migas.
We ate the migas with extra tortillas (charred over the range burners, rubbed with butter and drenched in Tabasco sauce) and strong black coffee-a stunning, yet authentically simple breakfast in under a minute. Migas enjoy have iterations throughout Texas, New Mexico and the rest of the region. Enjoy.
- David Feder
Migas
Mark Boughton Photography; styling by Teresa Blackburn
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Serve this spicy Tex-Mex classic with warm flour tortillas and refried beans.
Ingredients
Ingredients
2 ripe plum tomatoes
2 fresh poblanos
1 fresh jalapeño chile
9 eggs
3 tablespoons water, milk or heavy cream
½ teaspoon salt
1 tablespoon olive oil
1 small onion, slivered
30 tortilla chips, broken into bite-size pieces
1 cup shredded sharp Cheddar cheese
2 tablespoons minced fresh cilantro
Extra whole tortilla chips, diced tomato, grated Cheddar cheese, cilantro sprigs and sour cream, for garnish
Instructions
2 fresh poblanos
1 fresh jalapeño chile
9 eggs
3 tablespoons water, milk or heavy cream
½ teaspoon salt
1 tablespoon olive oil
1 small onion, slivered
30 tortilla chips, broken into bite-size pieces
1 cup shredded sharp Cheddar cheese
2 tablespoons minced fresh cilantro
Extra whole tortilla chips, diced tomato, grated Cheddar cheese, cilantro sprigs and sour cream, for garnish
1. Preheat broiler.
2. Place tomatoes, poblanos and jalapeno on a baking sheet. Broil until browned all over and blackened in spots. Place poblanos and jalapeño in a plastic bag to steam as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeño. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeño.
3. Combine eggs, water and salt; whisk.
4. Heat oil in a large skillet over medium heat. Add onion; sauté until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using. Serves 4.
Recipe adapted with permission from Bill and Cheryl Jamison’s A Real American Breakfast (William Morrow, 2002).
Nutritional Information
2. Place tomatoes, poblanos and jalapeno on a baking sheet. Broil until browned all over and blackened in spots. Place poblanos and jalapeño in a plastic bag to steam as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeño. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeño.
3. Combine eggs, water and salt; whisk.
4. Heat oil in a large skillet over medium heat. Add onion; sauté until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using. Serves 4.
Recipe adapted with permission from Bill and Cheryl Jamison’s A Real American Breakfast (William Morrow, 2002).
Per serving: 390 calories, 25g fat, 505mg chol., 24g prot., 19g carbs., 4g fiber, 690mg sodium.
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