Be Prepared…

♥ You’re about to fall in love. ♥

When I moved to Rhode Island I began working in a little diner. It didn’t take long at all for me to realize that almost no one here had heard of Migas. This blew my mind as I had been cooking them for the past 8 years for the starving masses of Austin. (Remember, besides a 1 year stint in St. Thomas and one in Tyler, Texas, I’d never lived anywhere else!) I’m positive I have cooked at least 1,000 plates of Migas.
I ran them as a special and just as I suspected, they were being demanded regularly. I put them on the permanent menu and now I am solely (and proudly) responsible for introducing hundreds of people to a delicious dish from Texas.

Migas will make you fall in love with eggs all over again. I was eating them before I even liked their ingredients individually. “Migas” literally translates into “crumbs” and some Mexicans may also answer “chips” and “pieces”. This is due to the chips or strips used in the dish. Personally, I prefer using stale tortilla chips much like french toast utilizes bread that has gone stale.  I believe the final texture is ideal, however, many use freshly cut corn tortilla strips. This will be up to you. I suggest trying both.
This part is important: These are Tex-Mex Migas, NOT Spanish Migas.  There is a big difference as you can see here.

Without further ado!

Migas (Tex-Mex)
(for 2 grown folks)
you will need:

1 large tomato, diced
1 yellow onion, diced
1 green bell pepper, diced
1/2 fresh jalapeno, minced (if you desire heat)
large handful of stale tortilla chips, slightly crushed
5 eggs
splash of milk
2 Tbsp cooking oil
1/2 cup shredded cheddar cheese
1 cup shredded pepper-jack cheese
1/4 cup cilantro, chopped

Mix equal amounts of tomato, onion, and bell pepper in a bowl together. Add jalapenos.
In a separate bowl, whisk eggs and milk together.
Heat oil in a skillet on medium high. Add vegetable mixture when hot and saute until onion begins to turn translucent.
(Please take care to not hover over your skillet while sauteing if you are using jalapenos.)
Now add chips and toss with veggies a few times. Add eggs and reduce heat to medium low.
(This is how the chips get just the right texture. I find that if soft tortillas are used, they become too soft.)
Scramble together. While the eggs are still barely wet/soft, add cilantro. (Cilantro is not a traditional addition but I really like a touch of it.)
Stir and remove from heat.

*Mix cheese in and serve!

I serve my Migas with salsa, flour tortillas and refried beans. They are also often served with Spanish style potatoes.

*There is an important reason I recommend adding cheese after the egg is almost completely cooked. Cheese is porous. This means that if you put cheese into raw egg, it can trap the egg not allowing it to become fully cooked.  Personally, I do not worry to this extent but if you are worried about bacteria and typically cook your eggs hard or dry, this is important for you to know.

♥♥♥