Wednesday, February 19

Migas...Oh my!

One Miga, two Migas, three Migas, four!

"Please sir, may I have some more?" That was my best Tiny Tim impression...are you dazzled?

If you've never had Migas, prepare yourself for a culinary revival! The first time I experienced them, I instantly fell in love, head over heels...over the moon...happy as a lark (how happy is a lark anyway?).

I've never been a fan of eggs...that's understating...I've always loathed eggs. I eat them because they are good for me and hens work hard to produce them!  Until Migas, I've never enjoyed them...choking them down is a better description.

The secret, the deliciously scrumptious secret ingredient, is the corn tortillas...I've never met a tortilla I didn't like!

With all the other yummy ingredients, Migas can be breakfast or dinner.  Live on the wild side, BREAKFAST FOR DINNER!

(Original recipe from Pioneer Woman, tweaked by yours truly)

4 whole corn tortillas (add more or less, depending on your fondness)
1 whole jalapeno, seeds and membranes removed, finely diced (you can also use green chiles)
4 whole plum tomatoes, roughly chopped
1 whole green bell pepper, roughly chopped
1 whole medium onion, chopped
10 whole large eggs
1 cup grated cheese (may use Cheddar, Monterey Jack, Etc.)
1/4 cup cilantro, chopped
2 tablespoons butter
2 tablespoons olive oil
1/4 cup half-and-half
Salsa (see my "Let's talk salsa" post for recipe)
(I added 1/3 cup of corn and black beans to mine, it was dinner so it seemed appropriate)

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

Slice and dice corn tortillas. In a small skillet over medium heat, heat oil and fry corn tortillas just until crisp.

In a large skillet over medium-high heat, melt the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add remaining vegetables and stir to combine. Add tortilla pieces, stirring gently to combine. Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Gently fold mixture as it cooks.

Add in grated cheese and continue to fold.  When eggs are cooked to your preference, serve.

Top with more cheese, chopped cilantro and salsa. Feel free to wrap them in flour tortillas, I give you permission. If one type of tortilla is good, two is better!


PS. We always have leftovers and they are equally as good the second time!


  1. We had these for dinner, I love the crunch of the tortillas! Thank you for sharing.

  2. I love this, one of the favorite things you made on my recent trip to your house!!!

    1. "What were the crunchy things in my eggs?" Still makes me giggle!


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