Sunday Brunch: Amaya's Migas
This seriously delicious recipe comes courtesy of my friend Robb Walsh, the author of The Tex-Mex Cookbook. In the headnote in the book, Robb explains that it was actually bestowed upon him by Robert Amaya of Taco Village in Austin, Texas. Serve these babies with steamed flour tortillas.
Amaya's Migas
- serves 2 -
Ingredients
1 tablespoon vegetable oil
2 cups dime-sized tortilla pieces or crushed tortilla chips
1/2 cup chopped tomato
2/3 cups chopped onion
1 jalapeño chile, stemmed, seeded, and chopped
2 eggs
1/2 cup cheddar cheese
Zest of 1 lime
Procedure
1. Heat the oil in a large skillet over medium heat and saute the tortilla pieces or chips until slightly crisp, 1 to 2 minutes.
2. Add the tomato, onion, and chile and cook for 5 minutes.
3. 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.
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6 Comments:
The Tex-Mex Cookbook - it's one of my favorite cookbooks ever.
joyyy at 11:38AM on 05/17/09
Do we add the lime with the cheeeeeeeese? (I expect so, but I thought I'd ask.)
onalark at 12:18PM on 05/17/09
Do you really eat these with tortillas, even though there's already some in there?
piccola at 7:29PM on 05/17/09
@piccola--absolultely. you wrap the migas up in them. tortillas are often served with enchiladas down here, as well, even thought they are made of rolled up tortillas, for mopping up the chili gravy and cheese.
carriebwc at 9:50AM on 05/18/09
Funny thing about migas is that Anglos think of it as a Tex-Mex breakfast dish, but Robert Amaya told me that he never ate eggs for breakfast when he was growing up. In Mexican families, migas was a dish you got on Friday nights and during Lent when Catholics didn't eat meat.
Robb Walsh at 10:25AM on 05/18/09
I ate eggs with potatoes, refried beans, or no fried or smashed, with fresh flour tortillas every morning for the forst 20 years of my life for breakfast made to us by my grandma. Easy, cheap and delicious. Migas, yes, was more of a Lent dish but then again, we rarely ate meat as it was too expensive.
Viva Mexico!
ArchieLeach at 11:40AM on 05/18/09