I made the simplest version of migas for lunch. I hadn’t even heard of migas before moving to Austin, but now I can’t get enough of them. I had a similar reaction to chilaquiles when I moved to LA. I guess I like Mexican breakfast food? Who are we kidding – I like Mexican anything food.
You can add things like cheese, onion, peppers, salsa… but honestly I’m just in it for the eggs and tortilla strips. And at their heart, that’s really what migas is (are?): scrambled egg and crispy tortilla strips.
The video shows the whole process, but I would be remiss if I didn’t point out a few things. Things like my pan being too hot when I added the eggs. Don’t be like me kids. Let your pan cool to a more egg friendly temperature before adding them.
If you noticed I didn’t use milk or cream or anything in my eggs, that’s because I never do anymore. I know that’s probably weird, but I get fancy pants eggs from pasture raised hipster chickens and they’re so rich and flavorful they literally don’t need anything but salt to make them taste good. Honestly, I think that’s probably true even if you don’t get hipster eggs. Speaking of… I really did season everything – I just didn’t make video clips of me doing it. My bad. So, yeah, season to taste.
- 2 Tbs coconut oil
- 1 corn tortilla, cut into strips
- 2 eggs, beaten
- salt
- Sambal Oelek (a spicy sauce) to garnish
- Heat coconut oil in a non-stick pan over medium/medium-high heat. When the oil is hot, add the tortilla strips and allow them to crisp undisturbed for a minute or two. Toss to crisp on the other side, and season with salt.
- When the strips are crispy, take the pan off of the heat and allow it to cool for a minute or two. The eggs should cook at a lower temperature than the tortilla strips did. When the pan is still hot but not sizzling, add the eggs and stir with a rubber spatula to make sure they're evenly set.
- Serve immediately with your choice of garnish. Cilantro, avocado, salsa, and cheese are all great, but I really like a simple dollop of sambal oelek.
- Taking the pan off of the heat and using just the residual heat to set the eggs will prevent overcooking and keep the eggs soft and creamy without using any milk or cream.
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