DIY Foodie

What’s migas? Well, to a Spaniard, it means “crumbs,” but to a Austinite, it means “a heaping pile of eggy, Tex-Mex deliciousness.” Migas are everywhere in Austin – good for breakfast, but great throughout the day as well.

Everybody makes migas a little differently, but the essential idea is to use up the leftovers from last night’s fiesta in an egg dish the next day. I’ve written out a basic recipe, but feel free to improvise based on whatever you’ve got on hand. So grab the half-empty can of black beans, the leftover salsa, and those last bits of broken tortilla chips, and hit the kitchen!

MIGAS
serves 2

6 eggs
2 corn tortillas, shredded into strips
tortilla chips
¼ cup chopped tomatoes (or salsa)
½ large onion, chopped
4 cloves garlic, diced
½ jalapeno, de-seeded, de-veined, and finely chopped
about ½ can black beans
salsa and shredded cheese

1. Beat the eggs together in a small bowl. Add the tortillas strips and let soak.
2. Heat a large frying pan coated in oil. Lightly fry the chips on medium heat.
3. Add the onions. One minute later, add the garlic and jalapeno.
4. Once the onion and garlic are clear, add the tomatoes and fry 10-15 seconds. Then add the egg and tortilla mixture and cook thoroughly. You really want the eggs to cook around the tortillas (not separate), so mix the eggs with the onion and garlic and then let it set for a few seconds until mostly cooked. Then lightly scramble the migas until cooked to taste.
5. When the eggs are done, add any beans you may have and cook until the beans are heated.
6. Serve on a plate with salsa, cheese (queso if you’ve got it!), and warm corn tortillas.