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Author Notes: A visit to my grandmother’s house would not be complete without a big breakfast featuring the ultimate Tex-Mex comfort food, migas. A combination of eggs and (preferably stale) corn tortillas, some migas can be a bit dense, but the version I’ve developed over the years has a light, fluffy texture. This dish isn’t going to win any beauty contests, but it’s a real favorite in our household, and it's easy to make for a crowd. I call for canned tomatoes and green chile as they are available year-round, but you can of course substitute good fresh ones in season if you prefer – just chop them and add them to the skillet to cook down rather than pureeing them. Serve these with a side of refried beans, plenty of grated cheese, and your favorite salsa. —lastnightsdinner
Food52 Review: WHO: Lastnightsdinner is a self-described desk jockey by day; talented home cook and food blogger by night.
WHAT: Comforting Tex-Mex migas that can scale up to serve a crowd.
HOW: Stale tortillas get shredded, canned (or fresh) green chiles and tomatoes get blended, and the whole mess comes together in a skillet in no time.
WHY WE LOVE IT: Migas that start with chunky vegetables can easily end up dry and disheveled. Not these: the smooth sauce soaks into every shred of tortilla, making an extra silky base for the scrambled eggs. —The Editors
- 1 tablespoon rendered pork fat, bacon grease, canola or vegetable oil
- 1 cup diced onion
- kosher or sea salt
- 1 teaspoon dried oregano, preferably Mexican
- 6-8 corn tortillas, cut into pieces, about 2 cups total
- 1 clove garlic, peeled and chopped
- 1 cup canned whole peeled tomatoes with juice
- 1 canned (or homemade) whole pickled green chile, stem removed
- 6 extra-large eggs
- To serve: shredded Monterey Jack or Cheddar cheese and your favorite salsa
- Heat the fat or oil in a large non-stick skillet over medium heat.
- Add the onion, a pinch of salt, and the oregano and cook until the onion is soft and the oregano fragrant.
- Add the tortilla pieces, stirring and tossing so they are coated with the fat. Cook 5-10 minutes, stirring occasionally.
- In a blender, combine the garlic, tomatoes and chile with a pinch of salt and puree until smooth. Add the puree to the pan, stirring through. Cook until most of the liquid has been absorbed by the tortilla pieces.
- Crack the eggs into a bowl and beat just until blended.
- Stir the eggs into the tortilla mixture, and allow them to cook, stirring occasionally, until the eggs are set and the mixture is creamy and fluffy.
- Remove from heat, spoon onto plates, and top with grated cheese and salsa.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Brunch Eggs
It's a little Spanish, a little Italian, and a lot wonderful
Bring some flare to your cookout.
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