Migas
4 servings10 min prep15 min cookEasy
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The Tale of Migas
Story updated
Migas began in Spain and Portugal as a peasant dish using stale bread to avoid waste, but the Tex-Mex version eaten today—eggs scrambled with crispy tortilla strips, peppers, and cheese—developed independently in Texas Mexican-American communities and remains a beloved breakfast across Austin and San Antonio.
Ingredients
Scale:· 4 servings
- 2 tbsp vegetable oil
- 4 corn tortillas, torn into pieces
- 1/2 onion, diced
- 1 jalapeño, diced
- 1/2 cup diced tomato
- 8 large eggs, beaten
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Chopped cilantro, for garnish
Instructions
- 1Heat the oil in a large nonstick skillet over medium-high heat and fry the torn tortilla pieces until crisp and lightly golden, about 4 minutes. Remove and set aside on a paper towel.
- 2In the same skillet, add a bit more oil if needed and cook the onion and jalapeño until softened, about 3 minutes.
- 3Stir in the tomato and cook for another minute.
- 4Reduce the heat to medium-low, pour in the beaten eggs, season with salt and pepper, and scramble gently until just barely set, about 3 minutes.
- 5Fold the crispy tortilla pieces and cheese into the eggs and cook just until the cheese melts, about 1 minute.
- 6Garnish with cilantro and serve immediately while the tortillas are still crisp.
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