Migas is not as much a recipe as it is a technique and resolution. I say that because I make migas when the stars are aligned. I have some tortillas I’ve fried up, there’s a part of an onion in the fridge that begs consumption, I happen to have a small ripe tomato in the window sill, and my breakfast thoughts are savory.
The finished dish is equal flavors of onion, garlic, tomato, garlic, scrambled egg, crispy tortilla, and salt, with just a bit more oil and butter than is likely advisable.
Here are the ingredients that have to be on hand, the “migas mis en place:”
- tortillas – two or three (I fry the small “street” sized corn tortillas, which stay crisp several days in a sealed container – see my technique in a separate post)
- onion – coarsely chopped, at least half an onion
- tomato – peeled and coarsely chopped (1 medium Roma)
- garlic – a clove, sliced and give a bit of maceration
- eggs – two large eggs
- oil & butter – starting with oil, then using butter to scramble the eggs
- salt & pepper
Assembly – I begin with some hot oil in a skillet, to which I add the onion. When that’s well-wilted and some of the smaller pieces are showing caramelization, I toss in the tomato (the firm-fleshed Romas are better here – a lot of juice has to be boiled away). When the tomato is warmed and begins to soften, add the garlic.
The prepped veggies need to be pushed aside, or emptied to a separate dish for the initial stage of scrambling the eggs, because I like the texture of scrambled eggs that are not so merged with the other ingredients. Break the eggs in sufficient butter (a Tbsp or more) and cook them “ranch style” ( letting them set up just bit before scrambling, so the white and yolk are not thoroughly homogenized). Once the eggs are half-cooked, mix in the veggies. Cook to a point just shy of the way you want the finished eggs. Season with salt and pepper.
In the final step, crush two or three crispy tortillas over the eggs and veggies, lightly combine (so the tortillas do not get totally soggy), and serve immediately, with some salsa, another tortilla or two, and even refried beans and sour cream. The garlic and butter taste should linger once the dish is consumed.
Link to this Page: https://botanyincontext.com/my-migas/