Since arriving in Texas a week ago, I’ve eaten a lot of very delicious breakfasts. I’ve eaten spicy carnitas tacos topped with verde sauce, egg and cheese tacos and thick gingerbread pancakes the size of my head from Kerbey Lane. My new favorite thing, however, is a local specialty called migas.
It all started the other morning when I accompanied our friend Morgan to a local taco shop to pick up breakfast for us and the boys. I’m from Florida. I eat oatmeal and berries for breakfast. I’m in complete awe over the breakfast taco options and suddenly start sweating profusely over all of the choices.
So, as I’m reading through the extensive menu I turn to Morgan. “What are migas?” I ask, pronouncing the word how it sounds instead of how it should be pronounced, which is meeeeegas.
Morgan just stares at me.
“I honestly have no idea. Is it something weird like calf brains or small intestine?” I suddenly feel like everyone in the whole restaurant has turned around and pointed their fingers at the silly little tourist.
Morgan recovers and laughs. “That’s so funny. I guess not everyone knows, especially if they’re not from around here. Migas are simply eggs scrambled with tortilla chips. The chips sorta hold together the eggs like a casserole and you eat it wrapped up in a flour tortilla with hot sauce. I cook them all the time!”
Always willing to try new things, I ordered two meeeeeegas tacos and two steak and egg tacos for the patient. I fall in love after the first bite.
The tortilla chips soften when you cook them with the eggs, providing just a little more texture.
Morgan cooked more migas for us this morning and added bell pepper and onion, but you can add really anything. I think chopped jalapeno would be great! We topped our migas with sliced avocado and sprinkled a little grated cheddar cheese on top for a finishing touch.
I’m going to have to recreate this here little breakfast back home. That is, if I ever go back home. The verdict is still out on that one.
Migas for Two
1/2 cup of tortilla chips, broken into small pieces
1/2 onion, small diced
1 bell pepper, small diced
1 T canola oil
sea salt and pepper to taste
sprinkle of cheddar cheese to top each
1/2 sliced avocado
2 flour tortillas, warm
Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and saute until tender—about six minutes.
Crack the eggs in a small bowl and whisk until foamy. Pour the eggs in with the onion and bell pepper and scramble until slightly set but not all the way cooked through. Add the tortilla chip crumbles and stir well to combine. Season with salt and pepper.
Finish cooking the migas and then top both tortillas with them, plus a sprinkle of cheese and half the avocado. Serve with hot sauce or salsa.