Migas
Have you ever eaten or heard of migas (mee-gahs) before?
We have been making this dish usually for Sunday brunch and sometimes for breakfast.
Migas start with these delicious, fresh ingredients: (You can’t go wrong when you start with these, right?)
Scrambled eggs are the mainstay ingredient, but the star of the show are the corn tostadas. I love these that I buy at Aldi.
and these delicious Mexican cheeses. (If your grocery store doesn’t carry these, you could use Monterrey Jack and Cheddar).
This dish is just so wonderful- full of fresh flavor, comforting and warm, and really interesting with the addition of the tostadas. I hope you can make it soon! You’ll love it!
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 Roma tomatoes, diced
- 1 jalapeno, diced
- 10 eggs
- ¼ C milk
- salt and pepper to taste
- 4 corn tostadas, cut in small squares
- 1 T olive oil
- 2 C grated cheese (I use queso cheese and Mexican Cotija, cheddar &Monterrey Jack would also be great)
- Optional Garnishes:
- ¼ C cilantro, chopped
- ¼ C sour cream
- ¼ C guacamole
- hot sauce
- salsa
- In a bowl, lightly beat the eggs and milk. Lightly season with salt and pepper. Set aside.
- In a skillet over medium-high heat, cook the onion and bell peppers in the olive oil just until they develop a little color.
- Add the tomatoes and cook for 1 minute.
- Add the tostada squares and the jalapenos. Stir the mixture and reduce the heat to medium.
- Pour in the egg mixture.
- With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. Do not stir the mixture; just turn it lightly.
- When the eggs are cooked, add the cheese and cilantro (if using).
- Garnish with your favorite ingredients. We love sour cream at our house.
I love to eat migas with a little guacamole on the side. I think Molly’s guacamole recipe is the best.
