Migas is a true Tex-Mex breakfast dish which consists of eggs, strips of fried corn tortillas and a host of colorful ingredients, such as tomatoes, jalapenos and onion or whatever else you have lying around. That is the beauty of migas. All you need is your fried tortillas, eggs, jalapenos, tomato and cheese, and the rest is up to you. Your options are endless.
Growing up I remember watching my Mom make this traditional Mexican concoction. This is probably the first egg dish that I, a professed egg-hater at the time, could actually enjoy. I have since been transformed into a discriminating egg eater. The word Migas, which is derived from the Spanish word for crumbs, describes exactly what is left behind, only crumbs.
Cooking oil, enough to fry the corn tortilla strips
2 corn tortillas , cut into strips
onion, chopped, to taste
1/2 of a jalapeno, seeded and diced
1 roma tomato, seeded and diced
3 eggs, lightly beaten
handful grated cheese
salt and pepper, to taste
Heat the oil in a large skillet over medium heat and fry the tortilla pieces until slightly crisp, 1 to 2 minutes. Add the jalapeno and onion and cook for 3 minutes, then add tomato and cook for 1 minute. Set aside. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. While the eggs are still runny add the onion, jalapeno, tomato, tortilla strips, salt and pepper. Gently stir, add the cheese, toss a few times until the eggs cook and cheese melts. Serve with your favorite hot sauce.