Easy Migas (Tex-Mex Scrambled Eggs and Tortillas) for One
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Tex-Mex migas (which means “crumbs” in Spanish) is a crazy-satisfying skillet of crisped up day-old corn tortillas, scrambled eggs, and other ingredients that depend on your school of thought and fridge contents.
This version includes pepper and onion, cheese and salsa and a little cilantro and hot sauce.
This easy migas recipe is a great way to use up a couple of day-old tortillas. You can, of course, double the recipe if you’d like to feed a friend.
A migas recipe for one
One of the definitions of “introvert,” I hear, is a person who posts a hearty breakfast recipe for ONE on a Friday. It’s brunch, even, to be honest. Weekend brunch for one.
And maybe the real nuance here is that when an introvert reads that phrase, she doesn’t feel sad. She thinks of her hands wrapped around a hot cup of coffee, legs curled up under a fuzzy blanket, a new book splayed open on the coffee table. Yup, she eats migas on the couch in the living room. And it’s migas for one, so it doesn’t matter.
What is migas?
For the uninitiated, Tex-Mex migas (which means “crumbs” in Spanish) is a crazy-satisfying skillet of crisped up day-old corn tortillas, scrambled eggs, and other ingredients that depend on your school of thought and fridge contents.
This version includes pepper and onion, cheese and salsa and a little cilantro and hot sauce. It comes together so quickly that there’s really no need to make it a weekend event.
But if you’re looking for an introvert’s excuse to brunch solo, don’t let me stop you.
- 1 tablespoon olive oil
- 1/2 green or red bell pepper, diced small
- 1/2 small yellow onion or 1 shallot, diced small
- 1 or 2 6-inch corn tortillas, cut into strips
- 2 eggs
- 1 ounce shredded cheddar or crumbled cotija cheese
- 1/4 cup salsa
- Chopped cilantro
- Hot sauce
- Heat the oil over medium-high heat in a nonstick frying pan. Add the pepper, onion and tortilla strips and cook, stirring occasionally, until vegetables are tender and everything is browned in spots, about five minutes.
- Beat eggs in a small bowl. Pour into skillet, add cheese and salsa, and give it all a quick scramble, lifting from heat as necessary to cook gently, until the eggs are set.
- Place migas on a plate and garnish with cilantro and hot sauce to taste. Serve immediately.