This is JG’s recipe for anyone who cherishes breakfast tacos but isn’t likely to make tortillas from scratch first thing in the morning.
If you’re not familiar with migas [literally “crumbs”], it’s eggs scrambled with broken pieces of tortilla chips… a great use for the snerds at the bottom of the bag. It’s a lot like the matzo crackers and eggs I grew up eating for breakfast during summers with LM, but it usually involves onion, chile pepper, and tomato [Mexican mirepoix] and sometimes Mexican-style chorizo or bacon. We usually omit the tomato because the juices can interfere with the egg texture… frankly, you can omit the onions and peppers and just dump salsa on top if you want something super quick. It’ll still be tasty.
We’re using up the last of our favorite tortilla chips from Austin -- yes, we brought a half full bag of chips on a month-long journey -- but we’ve also found restaurant-style, no-salt-added chips at Whole Foods that seem to be a decent substitute.
Recipe: Migas for Two
Easily doubled in a big skillet.
1 teaspoon olive oil
1/2 onion, thinly sliced pole to pole
1/2 serrano or jalepeno, thinly sliced (deseeded if you prefer)
1 slice deli ham, diced (optional)
4 eggs, lightly whisked (Julia Child used to use a chopstick)
big handful of tortilla chips, crushed to no larger than ~1/2 inch pieces
salt and pepper to taste
Sautee onions and peppers in a skillet over medium high heat until brown spots appear. Add ham and cook until just crispy. Transfer to a bowl and return the skillet to medium heat.
Add tortilla chips to the eggs then immediately pour into the skillet. Scramble until the eggs are almost set, stir in the onion mixture --not too thoroughly or you’ll break up your big beautiful curds! – remove from heat, season lightly, and divide evenly between two plates (or unevenly; JG gets 2/3 upon mutual agreement).