When I’m thinkin’ migas, I am definitely thinking Arby’s. Just kidding. Don’t know where that horrible “joke” came from. It’s late. I’m tired. And I could go for some spicy, cheesy migas right about now. Talkin’ Tex-mex migas, buddy!
That’s like the best scrambled eggs mixed with pico de gallo and topped with cheese and then you mix CHIPS right in there WITH the EGGS! It’s goddamn brilliant. Thank you, Mexico, for your culinary delights that continue to surprise and satisfy me in all the ways I wish a man could. Oh criminy! I’m kidding, guys! But you know I do love Mexican food.
Migas originally came from Spain and, like many traditional recipes from around the world, was invented as a way to use up old bread. Migas means “crumbs” in Spanish. Boom. Learned you something. Old corn tortillas used to be much easier to come by in Mexico than old bread, I imagine, seeing as how corn was native and all, so I guess that’s how we got migas like these. Watch the video and learn something else: How to make Migas and impress the pants off any sexy friend who’s lucky enough to spend the night at your house. “The pants? Really?” Oh yes, my love. Really really really. There is something inherently hot about migas. I’m not sure I know what yet, but by golly, I’ll get there someday. Right now I’m going to take a nap. And dream about migas.
- 2 tablespoons oil
- 3 corn tortillas
- 6 eggs
- ½ teaspoon, each, salt and pepper
- ⅓ cup chopped onion
- ⅓ cup chopped tomato (about one small roma), remove the seeds before you chop it
- 2 Tablespoons minced jalapeno
- ¼ cup grated cheese
- ¼ cup chopped cilantro
- Heat up your oil in a heavy skillet over medium-high.
- Slice your tortillas into ¼ inch strips.
- Fry those little boogers for a few minutes until they get crispied and browned.
- Remove from the skillet and set aside.
- Saute the vegetables, except cilantro, in the remaining oil for a couple minutes until softened.
- Add your eggs (which you have beaten the hell out of and salted and peppered like I showed you in the scrambled eggs video) and half the tortilla strips.
- Sprinkle them with cheese and continue to cook, disturbing infrequently, like I showed you in the scrambled eggs video.
- Add cilantro and the rest of the tortillas when the eggs are almost ready. TaDa! Migas!
- Now make a taco.
- Eat it. You’re welcome.
Serve these in homemade flour tortillas for a real treat!
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Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.
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{ 58 comments… read them below or add one }
Oh man I LOVE migas. Magnolia Cafe’s in Austin “Love Migas” is the best in the world.
They do have killer migas.
It’s because of the Love Butter (garlic and serrano, I think).
But as someone who ate some of the Migas in this video – I can safely say that this recipe gives the Love Migas a run for their money.
When your cooking sets off the smoke alarm you KNOW it’s going to be good!
I can’t believe Chris didn’t cut that! How embarrassing! I think it happened twice that day. Blerg.
That was hilarious! Your podcasts ALWAYS make me smile! I feel like I’m watching one of my good friends cook. Love it!
Yay for friends!
These migas look amazing!! I never order them at restaurants, but now I think I will have to make some for myself.
Yes! You DO have to! And report back here!
Looks like a great breakfast, lunch or dinner. Eggs get such a breakfast wrap it’s nice to let them shine anytime.
That’s true. I probably don’t eat eggs for non-breakfast meals enough.
I do love a good breakfast and this recipe looks and sounds amazing! I like the idea of having the fried tortilla strips in the eggs. Hope you have a ton of fun this summer!
It is good! I hope you try it.
Wow, so much fun and sounds great. You are a delight:) Followed you over from MANGIO DA SOLA…Congrats on your award:)
Thanks! And thanks for letting me know how you found us – it’s helpful!
woah woah woah!
Don’t you do rants?!
Guuurl, you know it!
Never had migas, but they sound delicious. Love all things egg, so will have to try them! Thanks for sharing
okay, I’m ashamed to admit this, but despite living in Texas for 18 years, I have continued to be suspicious of “migas” having no idea what they actually contained. (As a point of reference, it took me a good 8 years to get on board with breakfast tacos.) Good lord, girl, if only I’d known! Breakfast tmrw (okay more like “brunch” around 2p.m. Or it may have to be dinner, because I don’t already have the ingredients on hand) is def migas that I’m making using your recipe!
Good golly! I’m glad you’ve come to your senses, girl!
Thanks for this! Having moved from Austin last year I have been missing my morning jaunts for migas around town!
Now you can jaunt for migas in your own house!
Yum! I’ve never had migas before, but I love chilaquiles and they appear to be similar
Great show! Enjoy your summer!
They are similar but I prefer migas over chilaquiles. Hope you like them!
I think of migas as breakfast Frito pie.
That’s a good analogy.
I always set the smoke alarm off when I’m cooking too! Those migas look divine. Your show is my new favorite cooking show, thank you!
So are these kind of similar to chilaquiles then?
Hi D’Aun! Yes, I guess they are related, but I’ve never had chilaquiles with egg. But both were probably invented to use leftover tortillas!
I actually don’t like mine with pico. But I do like it with bacon.
Migas look interesting. I like how the way you’ve made them without meat – but with plenty of flavorful ingredients. I bet my husband would like them with the peppers…
Hi Jessica! I hope you try it this way! In Austin, migas are always made without meat. How is it where you’re from?
Hey Chica! I am a big migas fan. I am from Dallas and know all about the mexicano food..lol. My fiance’ is hispanic and loves him some migas! On occasion he asks me to add chorizo, which is good as well. I like pico, and plenty of Cilantro (my fave) However you like them, it’s all good in da hood! Have a Great weekend, thanks for sharing!
Sweeeeet!
I’m so glad you love cilantro. It’s ballznutz crazy to me that some people don’t like it!
Hope you have a great weekend, too!
Hello visited your site because I was trying to get a hold of your Breakfast Taco Book. Unfortunatley I don’t own a kindle.
Then I was watching your Migas video and when I caught the bottle of Tapatio I just had to write you. I am just starting out selling my own Hot Sauces. I would love to send you some free bottles! Le me know how I can get them to you!
elcharapo.com
Thanks,
Francisco
Hi Francisco!
You can still get a pdf download of the book for free when you sign up for the newsletter if you want to check it out. http://hilahcooking.com/newsletter/
I’d love to try your hot sauces! I saw your site and they look good. Great design.
I’ll email you our address.
Thanks! Glad you found my site!
-hilah
Hilah,
I learned to make migas by watching your video. I planned to make them for a function tomorrow @ 10:00 but a work “emergency” came up and I won’t have time in the morning before. Any way to make them ahead?
Hey Lisa!
The best you could do would be to fry the tortillas, cool, and store in an airtight container. Saute the vegetables all together and refrigerate them. You could even beat the eggs with salt and pepper the night before and refrigerate. Then all you’d have to do would be reheat the veg, and add the eggs and tortillas and finish cooking. I hope that helps!
I’m really offended because of your use of God’s name in vain.
It’s a real turn off on a cooking website….or anyplace for that matter.
Don’t worry, Pat. I talked to God, he said it’s cool.
A turn on ya mean, you do a fun show! Isn’t that what we are about is fun and being happy??
Great response!
Would you want to be the ‘cook’ on a multi-day western river trip with friends?
I’m cooking your beer/beef stew right now it smells great.
Keep it up!
Thanks, Dave! A river trip sound fun and scary. The closest I’ve come to that is tubing.
Fun Yes, scary… depends on the river. Tubing is more risky than being in a 16 ft raft, think about it some more. Film it for future shows!
dp
Pat, really?
never tasted anything like it!!!
Yay! (I hope that was a good thing!)
What was that ding and then the scream about? hah
Uh oh. Maybe I need to re-watch this video? Was I dinging and screaming??
Hah.. yeah, there was some ding like you’d use in a egg timer or something and then you spontaneously did a scream..! I laughed.
If that was the intention it worked!
Hilah! Thanks for the FAB migas recipe! Had company from Ft Worth Texas and they love migas. Desperately searched the Internet for a recipe and lucked out and found your AMAZING recipe. Scared to death I wold screw them up, but they turned out PERFECTLY and they went WILD over them. Even served sliced leftover beef tenderloin along side after a quick simmer in some butter (Ruth Chris style) and voila a breakfast that was out of this world. All thanks to you Hilah. You ROCK!
YAY! I’m so glad to have been a part of the best breakfast ever!!! That side of beef tenderloin sounds fantastic. Great job, DJ!
Hilah, made this for myself for breakfast 2 days ago. So good a little pee came out. Made them for my son Jack, he scoffed 2 and then ate one of mine. Did some research on ancho chillis today, because we don’t have them in australia. Did you know there’s a penis chilli. Looks circumcised. My friend wonders if circumcised is hotter than uncut? What do you reckon? Not being weird, but .
What?! You mean it’s called a penis chili?? Or it looks like one?
It looks like one, and its called one. Not its botanical name I’m guessing. Bright red, shiny old pecker.Check it out through a seed bank website. See even that cracks me up. OH, and it comes in yellow and orange.
Hilah, if you want to see it. It’s on my face book page. Amazing.
Awesome!!! thank you!
My great-grandma and my grandma use to make these for breakfast almost every morning when we would visit in Texas but they always called them sopitas. They’d add homemade salsa or pico de gallo to the eggs, leave out the cheese and tear the tortillas instead of cutting them. Add a side of homemade refried beans and homemade flour tortillas to eat with and we’d leave that table full and happy. This is my favorite go to breakfast food.
Hi Brenda! That is a great memory! It’s so nice to be able to make the foods we grew up with and remember our loved ones, isn’t it?