Austin is long on music, migas and markets.” — Molly Ivins
A beloved Tex-Mex dish is perfect at any meal
What’s for breakfast? Brunch? Lunch? Dinner? After closing down the bar? Most of us love breakfast and some of us don’t care at which meal we eat it.
Migas is definitely one of those meals that works beautifully no matter what time of the day you eat it. Migas means “crumbs,” which makes sense in its traditional incarnation in Spain and Portugal, where bread and various meats were featured rather than eggs and tortillas. It’s an iconic dish that’s found in almost every Tex-Mex eatery that serves breakfast. The dish is popular for its taste and the variety of textures, colors and flavors it incorporates. It goes well with coffee, mimosas or beer.
8 large eggs, plus 2 teaspoons of water
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced in ½-inch strips and cut into 2-inch rectangles
½ cup red bell pepper, diced
2 jalapeños, seeded and diced or 1 (4-ounce) can green chiles, drained
½ cup yellow onion, diced
1 clove of garlic, minced
Salt and pepper to taste
2 Roma tomatoes, chopped
½ cup shredded pepper jack cheese
Whisk eggs and water, set aside.
Heat butter and oil in large skillet over medium/high heat. Add tortilla strips, stirring and tossing until golden and crispy.
Add peppers and onion, season with salt and pepper, cook until tender, about 5 minutes, adding the garlic in the last minute.
Add eggs, season with more salt and pepper if needed, reduce heat to medium-low, stirring to combine and scramble until most of the moisture is cooked off.
Remove from heat, stir in tomatoes, serve topped with cheese.