Migas are traditionally a Spanish breakfast dish made with left over tortilla's or bread, and occasionally, potatoes or other vegetable's from dinner the night before . There are many versions of migas out there varying from region to region, but the most common version I have seen, and my personal favorite, is with corn tortillas or chips.
In this recipe I used corn chips because you can just crush them in your hands and add to the dish. The nutty corn flavor and texture from the chips pairs great with the eggs. Add a little sour cream and salsa (if desired), and serve with refried beans or whatever else your heart desires and you are set.
Also, though I did not put any in this time, if you like cilantro, it goes great in this dish as well. Just stir in 1-2 tbs chopped cilantro when eggs are about halfway done cooking.
Prep Time: 10 minutes
Cook Time: 10-20
Ingredients:
6 eggs - beaten
1 cup crushed corn tortilla chips
2 cloves of garlic - finely chopped
1/2 cup roasted or sauteed red or yellow bell pepper - chopped
1 tsp cumin
1/4 tsp salt
fresh ground pepper to taste
1 tbs sour cream
1 tbs milk
Oil or butter for cooking
Cayenne pepper to taste - optional
Cilantro - chopped - optional
Directions:
In a large bowl, whisk together eggs, milk, sour cream and all seasonings, except garlic. Add tortilla chips and let sit in egg mixture about 5 minutes. Pre-heat large frying pan on medium heat. Add about 1 tbs oil to pan. If you have roasted peppers, add them to the pan with the garlic and cook for about 1 minute. If you are using fresh peppers, saute until tender - about 3-4 minutes then add garlic and cook another minute before adding eggs.
Add eggs to pan. Stirring frequently, cook until firm, about 3-5 minutes, depending on heat of pan. Serve with sour cream and salsa - if desired. Enjoy :D
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