Migas is one of my favorite quick and easy meals to make for weekend breakfast. This Spanish dish is traditionally made using stale bread and eggs. Of course, this recipe has been tweaked and recreated depending on the region you're from, but all in all, it's a delicious breakfast packed with protein!
Bear in mind that each person makes Migas differently and this is my personal take, and also made with ingredients that I had on hand in my kitchen. To start, you'll need tortillas (either flour or corn is totally fine), eggs, cheese, refried beans, and 1/4 onion, one pepper, half of a bell pepper, radish, cilantro, and avocado for garnish. This recipe serves two people.
To start, take two tortillas and cut them into 2 inch strips to be fried in vegetable oil. Fry tortillas for 3-5 minutes, until golden and crispy, and place into a paper towel lined bowl. Sprinkle salt over fried tortillas.
Next, chop up your onion, bell pepper and pepper, and sauté in 1 tbsp of butter until tender (about 5 minutes). Make sure to season vegetables with salt and pepper. Then, whisk 6 eggs in a mixing bowl or large measuring cup, season with salt and pepper and cook in the same pan with vegetables using additional 1 tbsp of butter.
Cook scrambled eggs until they start to solidify and add in the fried tortillas to the pan with eggs and veggies. Cook for an additional 1-2 minutes until eggs are cooked to your liking.
Once eggs are finished, prepare your refried beans. I used canned refried beans that I purchased from the commissary and heated up in the microwave. Once the beans were ready, I plated them and added some crumbled cheese on top to garnish. Voila! Your migas are ready to serve.
THE BEST MIGAS RECIPE
prep time: 10 MINUTES
cook time: 10 MINUTES
total time: 20 MINUTES
yield: 2 SERVINGS
INGREDIENTS
6 large eggs
1 cup (or more) of vegetable oil to fry
1/2 teaspoon each: ground cumin, garlic powder, fine sea salt, freshly-cracked black pepper
2 tablespoons butter
1/4 red onion, peeled and diced
1 jalapeño, seeded and finely chopped
1/2 bell pepper, diced
2 tortillas, chopped into small pieces
1 avocado (optional*)
cilantro (optional*)
2 radishes (optional*)
2/3 cup shredded Mexican-blend cheese
1 can refried beans
toppings: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato
INSTRUCTIONS
In a large bowl, whisk together eggs, cumin, garlic powder, salt and pepper. Set aside.
Cut tortillas into strips to fry in oil
Heat vegetable oil in a sauce pan over medium/high heat until a wooden spoon produces bubbles when placed into the oil. Fry tortillas for 3-5 minutes, until golden brown and crispy.
Heat butter over medium-high heat in a large sauté pan. Add onion, bell pepper, and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the egg mixture, and reduce heat to medium. Cook for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the fried tortillas and cheese. Cook for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.
Serve warm, garnished with your desired toppings. (I say the more, the merrier!)
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