If you’ve ever had migas, you’ll understand what the fuss is about. It’s a Mexican breakfast extraordinario!
In our house we do the down-and-dirty variety. Which means what? We use corn chips. (Shhhh! Don’t tell!)
Sometimes we use good corn tortillas that we slice and then fry ourselves. And really, it’s better with true tortillas.
But it’s easier with chips. And besides, we get to tell our kids “our migas have CHIPS in them!” That can be very, very appealing to our crew.
And why am I sharing migas this week?
Because Martin and Sylvia enjoy migas in the story "Butterflies" – as a part of the Martin & Sylvia: More Adventures series! There’s a Mexican festival afoot and the whole family gets into it. We thought we’d share our recipe so that you can celebrate too!
Martin & Sylvia’s Migas
- 1 small onion, diced
- 1 small red pepper, diced
- 3 tablespoons cilantro, chopped
- 1 cup corn chips
- 6 eggs, whisked
- 2 tablespoons olive oil
- sea salt
Heat the olive oil in a large frying pan or skillet over medium heat. When the oil is ripply and hot, add the diced onions and pepper along with a pinch of salt. Fry until the onions become translucent and the peppers and onions start to brown, about 5 minutes. Then add the whisked eggs and begin to fold together. Immediately after adding the eggs, add the corn chips and fold in. (If the corn chips are really large, you may want to crush them carefully into smaller pieces before adding.)
Cook gently, turning with a spatula, until the eggs are firm but not brown. Add salt to taste (although be warned: the corn chips do add their own salt).
Serve with a sprinkle of cilantro, a serving of beans, and some salsa.
Buen provecho, amigos!
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About the Author
Lisabeth Sewell McCann
Lisabeth Sewell McCann has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO. Lisabeth and David live in Austin, Texas with their two sons.