Author Notes
This recipe reminds me of my mom. I grew up with my abüelita (grandmother) cooking traditional Mexican food most nights for dinner. When she was away visiting other relatives, my mom rarely cooked but one thing she often made--when there was literally nothing much in the fridge--were migas. The thing about these migas is that there are only 3 main ingredients--eggs, leftover tortillas, and salsa. Any kind of salsa works but don't try to replace the tortillas with chips! I mean you can, but then they aren't my mom's migas To this day, we often make migas for dinner when neither one of us wants to cook and we don't want to spend money on take-out. If you have left over beans, smash them into a side of refried beans and serve with migas and sliced tomato. Once the tortillas are fried, you can also add onion, garlic, bell peppers, mushrooms, spinach--any veggies can be added into this simple recipe. But, for a dirt cheap dinner, all you need are eggs, tortillas, and salsa! —Chuppie
Ingredients
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8
corn tortillas
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4
Eggs
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4-6 tablespoons
Salsa
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Salt & Pepper
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Canola oil
Directions
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Heat enough canola oil to cover the bottom of a large pan
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With your hand or kitchen shears, cut the tortillas into small bite size pieces and add to hot oil
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Fry tortilla pieces until crispy and golden brown
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Push tortilla pieces to outside of pan and make space in the center for the salsa
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Add the salsa and heat it up before you mix into the tortillas
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Whisk the eggs and add to the salsa and tortillas
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Combine all ingredients and remove from heat once the eggs are cooked
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Add salt and pepper to taste
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