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Amaya’s Migas

By Robb Walsh

4.1

(13)

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Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi

“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying up torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas, and we serve migas for breakfast.” Serve with Frijoles Refritos and tortillas.

Recipe information

  • Yield

    Serves 2

Ingredients

1 tablespoon vegetable oil
2 cups dime-sized tortilla pieces or crushed tortilla chips
1/2 cup chopped tomato
2/3 cup chopped onion
1 jalapeño chile, stemmed, seeded, and chopped
2 eggs
1/2 cup cheddar cheese

Preparation

  1. Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.

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From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press. Buy the full book from Amazon.
TagsEggTex-MexAmericanCheddarCheeseDairyOnionRoot VegetableVegetableMainBreakfastBrunchGluten FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessOne-Pot MealsSauteCookbooks

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