Migas Tortilla and Egg Scramble
Migas are a great way to give new life to day-old corn tortillas. This dish is just torn pieces of lightly-crisped tortillas skillfully stirred into eggs. For years I’ve raved about the way my grandmother prepared her migas. She never beat her eggs before adding them to the skillet. Instead, she cracked them directly into the pan and let the egg whites set a bit before gently stirring the egg yolks, thus creating deliciously streaked eggs. If you prefer, though, add well-beaten eggs for a more traditional scrambled texture. If you have Fresh Salsa (pg.35 in my cookbook) add a generous spoonful for incredible flavor. My family serves these with a squirt of ketchup, but has also been known to top their migas with warm Salsa Martajada (pg. 36 in my cookbook), queso fresco or pepper jack cheese. I’d love to see what you're cooking in your kitchen. Tag me on Instagram @y_delicacies.
Migas Tortilla and egg scramble
Servings: 4
Yvettezunigajemison.com
2 tablespoon vegetable oil or bacon drippings
2 corn tortillas
5 large eggs
Salt and pepper
1. In a medium skillet over medium heat, warm half of the oil and cook the tortillas until their edges are crispy, 3-5 minutes.
2. Lower the heat to medium-low and add the remaining oil until heated. Crack the eggs on top of the tortillas, season with salt and pepper and cook until the egg
whites are almost set, 3-4 minutes.
3. Use a rubber spatula to break the egg yolks. Give them a gentle stir to swirl with the egg whites and cook until the eggs are set, about 3 minutes. Serve immediately.
