Migas are one of my favorite things to eat because they are incredibly delicious and very easy to make. Ze Fiance loves migas as well and it has become a tradition to eat migas every Saturday morning so yeah, we eat a lot of migas. Actually, now that I think about it, I made migas the night he proposed to me. Migas have just made their way into the McScowland history book…
Your ingredients
Three corn tortillas sliced into strips, one tomato diced, one bell pepper diced, one onion diced, two garlic cloves minced, four eggs, cumin.
Heat up a pan and add olive oil. As the oil is heating up, slice up your tortillas, and then add them to the oil. It’s best to let your tortillas fry for a while so as they are doing that, chop up the rest of your veggies.
I have a process and it’s worked so far so here it goes (I know, I’m super anal retentive): dice bell pepper and then add to tortillas. Dice onion and garlic and then add to tortillas and pepper. Let that sit for a while, about three to five minutes, and then dice the tomatoes and add to mixture. Whisk eggs and pour on top of tortilla veggie mixture, adding about two tablespoons of cumin. Mix that all up until the eggs are completely cooked. Sprinkle with cheese, if you like. The whole process takes about a half hour, if even that.
When I eat migas at restaurants, they usually add more egg and a chopped up jalapeno. This is fine and all but you lose a lot of the taste of the veggies with more egg and I don’t like spicy food so I always end up sifting through my migas to pull out the jalapeno bits. They also typically serve migas with flour tortillas and black beans but I do neither. Migas, the way I make them, stand alone.
