Wednesday, July 29, 2009


Long before I ever came to New Mexico, I read about a breakfast dish called Migas, which is a way of cooking eggs and leftover bits of corn tortillas together. I did my best to come up with a version back in New Hampshire and we all grew quite fond of it.

Now that I live in New Mexico, I have eaten several versions in restaurants. This rendition, from Texas Cooking, seems to come closest to my idea of the perfect Miga breakfast.

  • 4 large eggs
  • 1 tablespoon water
  • 1 tablespoon salsa (your favorite, but it should be chunky)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 6-inch corn tortillas, torn into small pieces
  • 1/4 cup finely chopped white onion
  • 2 tablespoons chopped green chiles
  • 1 medium tomato, seeds and pulp removed, chopped
  • 1/2 cup chopped avocado, sprinkled with a little lemon juice
  • 2 teaspoons minced fresh cilantro
  • 2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
  • crema or sour cream
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.

Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.

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