Can we start this post with an informal survey? I’m dying to know: how many of you have never had migas? It was such a normal weekend breakfast for us growing up — my dad standing at the stove crunching up the tortilla chips to toss into scrambled eggs — that I sometimes forget it’s a regional specialty that many people outside the TexMex boundary lines have never even heard of. Especially here in Austin, migas is a city staple (though every chef has their own, sometimes wildly experimental, version of it.) I personally love the taste of migas, but don’t love starting the day with a heavy, calorie-laden breakfast… so I’ve made some tweaks to this recipe that transform it from a greasy hangover helper to one that’s downright detox-worthy. It’s naturally gluten-free, and if you’re nixing dairy, just leave out the cheese for a filling breakfast that you can feel 100% good about. Double or triple this recipe to feed a crowd…
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, thinly sliced
- 1 jalapeño, ribs and seeds removed, finely chopped
- handful of cherry tomatoes, halved
- 3 eggs, plus 2 egg whites, lightly beaten
- 1 tablespoon milk or water
- kosher salt and freshly-ground black pepper
- 2 tablespoons grated cheddar
- 1/2 cup chopped cilantro
- 4 corn tortillas
- coarse sea salt (I love Maldon)
- Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño, and sauté until the onion is translucent, about 5 minutes.
- Add the cherry tomatoes, and stir over medium heat for 1 minute, just to warm the tomatoes through, but before they begin to break down.
- Meanwhile, beat the eggs and egg whites with milk (or water) and a pinch of salt and pepper. Pour into the skillet, then use a heatproof spatula to gently pull the eggs to the center of the pan, letting the uncooked parts flow to the sides. Keep moving the eggs until they’re almost set, then add the cheddar and stir to combine and let the cheese melt into the mixture. Take the eggs off the heat.
- Turn up the stove to high heat, and use a pair of tongs to place the corn tortillas, one at a time, directly on the burner for 30 seconds per side, until lightly charred and toasty. On each plate, place 1 or 2 toasted tortillas, and top with the migas. Garnish with cilantro, coarse sea salt and pepper, and serve hot.