Migas

Let’s get to it. Have you bought the cookbook, It’s All Easy by Gwyneth Paltrow yet? I don’t know what more I could do to promote this book. I have loved everything about it- including my most recent re-creation, Migas. It looks like there are a few variations of the dish, translated as “crumbs” depending on where you go, Spain, Portugal or Mexico. These are more Mexican style, using tortillas and eggs to make an awesome “breakfast nacho” dish. (Although the first time I made them, they were eaten for dinner and did not disappoint. They were “migas with amigos” -thank you Chad.) I’ve added a little twist with my chunky guacamole salsa. And I should note, that from here on out all corn tortillas should be fried with diced onion. It should be a law. Drop the mic.

As organic as possible:

Inspired by Migas, in It’s All Easy by Gwyneth Paltrow… which serves 1- so I quadrupled the following recipe in “1 serving” batches:

1-2 Tbsp of Olive oil

3 mini corn tortillas, quartered (making 12 wedges)

2 Tbsp diced white Onion

2 Eggs

Salt and freshly ground Black Pepper

1/4 cup grated Mild Cheddar

2 Tbsp Guacamole Salsa

2 Tbsp Salsa

3 slices Jalapeño (optional)

1 Tbsp chopped fresh Cilantro

 

In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.

Crack the eggs right over the tortillas and onions.

Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.

Transfer to a plate and top with the guacamole, salsa, jalapeño and cilantro.

Migas

Ingredients

  • 1-2 Tbsp of Olive oil
  • 3 mini corn tortillas, quartered (making 12 wedges)
  • 2 Tbsp diced white Onion
  • 2 Eggs
  • Salt and freshly ground Black Pepper
  • 1/4 cup grated Mild Cheddar
  • 2 Tbsp Guacamole Salsa (see Sadie's Nest for recipe or substitute with sliced avocado)
  • 2 Tbsp Salsa
  • 3 slices Jalapeño (optional)
  • 1 Tbsp chopped fresh Cilantro (optional)

Instructions

  1. In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.
  2. Crack the eggs right over the tortillas and onions.
  3. Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.
  4. Transfer to a plate and top with the guacamole salsa, salsa, jalapeño and cilantro.
https://sadiesnest.com/migas/

15 comments

Leave a Reply