“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas and we serve migas for breakfast.” Serve with refried beans and tortillas.
Total Timeunder 15 minutes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecheesy, crunchy, hot & spicy
- 1 tablespoon vegetable oil
- 2 cups dime-sized tortilla pieces or crushed tortilla chips
- ½ cup chopped tomato
- 2/3 cup chopped onion
- 1 jalapeno chile, stemmed, seeded, and chopped
- 2 eggs
- ½ cup Cheddar cheese
Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the Cheddar. Cover. Toss a few more times until the cheese melts.
2004 Robb Walsh