Migas is the Spanish word for crumbs, and refers to the leftover bread originally used in this traditional Spanish dish, which was crumbled and sautéed in olive oil, perhaps with garlic or onion, sometimes peppers, and topped with a fried egg or two. Somewhere on its way from Spain to Mexico, the bread was replaced with leftover tortillas, cheese was added, and the eggs became scrambled to make this version, a Tex Mex tradition. But the name, migas, hung on. The version I made, from the Saralegui family's cookbook Our Latin Table, was creamy and satisfying, a twist on scrambled eggs imbued with the corny flavor of crumbled tortilla chips.
The authors (who hail from Spain via Cuba to New York) encourage you to experiment, and this dish could definitely accommodate lots of spare ingredients hanging out in the fridge: a few spring onions, some sautéed mushrooms, and various herbs. It's often served next to refried beans, but it would also find a home on a bed of mesclun greens. As long as you stick with the roasted peppers, corn tortilla chips, and top it with salsa, the spirit of the dish will remain the same.
About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.
- 12 eggs
- 1/3 cup milk
- 4 roasted peppers, combination of red and green
- 1/2 cup Monterey Jack cheese
- 2 tablespoons olive oil
- 2 cups crumbled tortilla chips
In a large mixing bowl, whisk together the eggs and milk. Stir in the roasted peppers, cheese, and a few pinches of salt and pepper.
Heat a large skillet over medium-high heat and add the olive oil. Stir the tortilla chips into the eggs and pour it all into the pan. (Alternatively, you could brown strips of corn tortilla in the oil for a few minutes until crispy, then add the eggs).
Scramble the eggs, stirring occasionally, until cooked through to desired consistency. Serve with salsa.