Amaya’s Migas

Chef

Cookbook

“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.

2 servings

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationvegetarian

Mealbreakfast, brunch

Moodstressed

Taste and Texturecheesy, crunchy, hot & spicy

Ingredients

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

Instructions

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.