Migas comes from the Spanish word meaning crumbs. It's a classic Texan breakfast especially in the Austin and San Antonio area. I miss all those locally owned restaurants there!
Originally it was eaten during Lent, without the chorizo.
MIGAS
serves 4
8 large eggs
1 t salt
3 T oil
4 - 6” stale corn tortillas, broken into bite size pieces or cut into strips with pizza cutter
1 small link Spanish chorizo sausage, chopped (opt)
1 ripe plum tomato, halved, seeded and chopped (opt)
1 small chopped onion
1 clove minced or chopped garlic
½ C shredded Monterrey Jack or Colby cheese
handful fresh cilantro, chopped (opt)
pepper to taste
Crack eggs into bowl and add salt. Beat lightly.
Heal oil in skillet over medium heat. Add tortillas to skillet. Cook turning until golden and a little crisp about 3 minutes.
Add chorizo, tomato, onion and garlic. Cook until onion is soft about 4 minutes. Pour egg over & pause to let eggs heat slightly then stir very slowly so the eggs cook evenly into large fluffy curds. Cook continuing to stir for 2-6 minutes depending on how set you like your eggs. When eggs are still just soft, remove pan from heat and fold in the cheese and cilantro. Season to taste.
Serve with salsa and flour tortillas, if desired.
I did not add in cilantro, tomatoes or chorizo. And I only made 1/2 a recipe.
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