If you haven’t eaten migas, you’re missing out! There are different ways of making them – the traditional Spanish method uses bread, for example – but they are always delicious. Migas are sort of like an omelet, only with tortilla chips and without the skill needed to master flipping an omelet just right. They are technically a breakfast food, but I think it’s perfectly acceptable to eat migas at any time of day. A lot of recipes show you how to make migas for a whole family, so here is my recipe for migas for two. To feed more people, simply double the recipe!
Ingredients for Tex-Mex Migas
- 1 jalapeño pepper
- 4 corn tortillas, or a couple good handfuls of store-bought tortilla chips
- Vegetable or canola oil
- 1/2 cup of diced tomatoes, drained
- 1/2 of an orange or red bell pepper
- 1/2 of a medium onion
- 2 medium cloves of garlic
- 2-3 green onions
- 2-3 tablespoons of cilantro, chopped roughly
- 6 eggs
- 1/2 cup freshly grated sharp cheddar cheese
Migas for Two Recipe
1. Heat the broiler in your oven. Then, carefully core and de-seed your jalapeño pepper. You may want to wear disposable gloves for this part! Protect a baking sheet with a piece of aluminum foil, place the two jalapeño halves on the sheet, and broil until the peppers are browned and bubbly-looking, as shown below. Flipping the peppers after a couple of minutes helps them brown more evenly. Broiling the jalapeño is not mandatory, but it mellows the flavor and gives it a nice, smoky flavor. It is really worth the few minute of extra effort.
2. Making your own tortilla chips is surprisingly easy. You don’t have to make your own, but it’s pretty fun. Simply pour about 1/2 a cup of oil (or enough to cover your pan in about 1 inch of oil) into a frying pan and heat over medium high until it is shimmery. Carefully place a tortilla in the hot oil, for for about a minute, and then flip it. Continue cooking until both sides are golden brown, remove to a paper towel-filled plate, and continue frying until you’ve cooked up all four tortillas. Then, remove the pan from heat and wait for the oil to cool before disposing of it.
3. Prepare the vegetable ingredients. Chop the bell pepper, onion, and green onion. Mince the garlic and, once it is cool enough to handle, the jalapeño. Also, go ahead and roughly chop your cilantro. It doesn’t go in until the end, but it’s better to have it ready! Measure and drain 1/2 cup of diced tomatoes, or dice two roma tomatoes. Make sure you have all your ingredients ready and in place before you begin cooking. I like to keep everything separate in little bowls or on plates, but I do group things that are added together. This style of cooking is formally called mis en place, but most people just call it prep work. It means a couple of extra dishes, but it makes cooking far easier.
4. Break up most two of the tortillas into smallish chunks. You can cut them, if you’d like, or just use your hands. Create pieces that are about 1″-1.5″. If you are using store-bought tortilla chips, break them up into smaller bits. Then, break the remaining two tortillas into larger pieces to serve alongside the migas.
5. Grate your cheese and set aside. I like to use about 1/2 a cup of grated cheese, but you can grate as much or as little as you would like. I really recommend grating your own, though, and not using the pre-grated stuff. Block cheese is usually higher quality because it lacks anti-caking agents. These anti-caking ingredients are what make the cheese seem dry and mealy, and they make it more difficult for the cheese to melt nicely over the dish. If you let the cheese rest on the counter, instead of in the fridge, it will melt better on the finished dish.
6. Crack your eggs into a bowl and beat throughly to combine.
7. Heat about 1 tablespoon of oil over medium high heat in a medium/large frying pan. Once again, you want the oil to be shimmering.
8. Add the onions and garlic to the pan and stir throughly to coat them with oil. Allow them to cook, stirring occasionally, until the onions begin to become transparent and aromatic. This should take 3-5 minutes. The onions shown below are just about ready.
9. Add in the bell pepper, stir, and cook, stirring occasionally, for 2-3 minutes.
10. Add in the tomatoes and jalapeño, stir, and let cook until any excess liquid has steamed away. If they were thoroughly drained, this will only take a minute or two.
11. Turn heat down to medium low and stir in the smaller pieces of tortilla you created in step #4.
12. Add in the eggs and cook over medium low until they are just done. They should be light, fluffy, and still slightly moist. To achieve this, do not stir, exactly. Instead, sort of push the eggs back and forth while lifting slightly. This is best done with a silicone spatula, like the amazing Tovolo silicone spatula. I know I talk about it all the time, but I really do use this spatula constantly! You can see in the photo how I sort of pushed the eggs from side to side in the skillet.
13. Remove the pan from heat, stir in the cilantro and at least half of the cheese.
14. Plate and serve hot with additional cheese and tortillas!
Breaking it down into so many steps makes migas seem complicated, but you can easily prepare them in under half an hour. They smell so amazing cooking they can almost give fresh bread a run for its money! If you’ve never made migas before, you really should try them out as soon as possible. If you have tried migas, how do you like to make them? Do you use your own veggie mix, or use salsa? Do you make them the tex-mex way, or with bread, the Spanish way?