Migas is an excellent brunch dish to make for a group of 4, and the recipe can easily be doubled or halved. Your guests will enjoy their migas with mimosas or tequila sunrises. Some people also like to include chorizo at the beginning of the process and tomatoes at the end. For a Spanish version of the same dish, substitute leftover bread for tortillas.
Approximately 1/3 cup mild-flavored cooking oil
4 corn tortillas, cut into bite-size strips
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/4 to 1/2 cup chopped spicy green chiles, such as jalapenos or Anaheims
8 farm-fresh eggs
1/4 cup milk
Salt and freshly ground black pepper
1/2 cup shredded cheese
1/2 cup (or more) fresh cilantro leaves
In a large skillet, heat oil to medium-high and toss tortilla strips in the hot oil, stirring occasionally to help them cook evenly. Fry for 2 to 3 minutes, or until crispy. Remove the tortilla pieces to drain while you sauté the onion and peppers in the oil for a couple of minutes.
Whisk together eggs, milk, salt and pepper. When the onions are translucent and the peppers still a bit crunchy, stir in the egg mixture and tortilla strips. Gently lift the vegetables and tortilla pieces to let the egg get evenly distributed.
When the eggs look nearly cooked, turn off the burner, sprinkle on the cheese and put a lid on for a minute while you go pour the drinks. Sprinkle with plenty of cilantro and serve with salsa, if using.
Check out our June/July issue for lots more egg ideas, including Huevos Rancheros, the other Mexican breakfast dish pictured above (top left).
K.C. Compton is senior editor at MOTHER EARTH NEWS, and formerly was Editor in Chief of our sister publications, The Herb Companion and GRIT. A huge fan of the food chain, from molecules to meals on the table, K.C. is passionate about the idea that most of what we need to be healthy can be found in the garden. Find her on Google+.
Photo by Tim Nauman Photography