Migas (con Huevos)

Since my last name is McIntosh, people don't really know that I am actually half Latina. I am proud of both sides of my family, but since I was raised mostly with my mom, I identify with that side a little more.

Reading this challenge, I was tempted to mention the Tamales we have for Christmas or the Menudo we have for new years but, I thought Migas needed a special mention. I think a lot of people probably have had or made it as well without knowing its name since it is such a simple dish. In some ways it is kind of a deconstructed breakfast burrito!

We don't make it for any special occasion, but rather consumed in every day life; when groceries are running low or when the tortillas go dry, we make Migas for (mostly) breakfast, lunch, or even sometimes dinner.

Living in a single parent household most of my life, this quick and easy recipe was a staple a lot of the time. It's protein and omega rich thanks to the eggs, and the added tortilla pieces help the dish stretch to satiate the person eating it. Even my nieces have learned to make it for their families just because it is something that any scrambled egg lover can enjoy. So needless to say, it has " family dish " power to it.

I asked my grandma, whose family is from Spain, to make me Migas one time, and despite Spanish being her first language, she didn't know what I was asking her for. I guess if I said, "Migas con Huevos (Eggs with crumbs)" that would've been more proper, otherwise I am just asking for crumbs, haha. She did marry a Mexican so maybe she didn't recognize the tortilla version being actual 'Migas'... that or she is just old and forgetting stuff, haha~

This dish actually has Spanish origins where peasants would use the crumbs of the old bread to further their egg dish. The Mexican version of this just replaces the bread with corn tortillas. You can use flour tortillas too if you like but you have to make sure they're a little bit more dried out, otherwise it will result in a chewier texture.

You can make this many ways but the basic ingredients are the old or toasted tortilla/bread and eggs. After that, you can add cheese, meat, salsa, whatever you like!

My recipe is very simple because this is how we make it make it most of the time...

Actually, let me walk you through it~

Ok so what you'll need is some eggs, some butter ( or oil of your choice ) and some tortillas!

( I am adding a few Amazon links to this recipe so, if you want to help a sister out, please buy from them if you don't have these ingredients already~ )

There aren't any dry tortillas in the fridge at the moment so... I am using fresh tortillas.

To get started with this mess, we need to melt some butter first. I do this even when the tortillas are dry but the time I introduce the eggs is just quicker.

Turn your burner on between med and high heat...

Actually we need more butter lol.. so about 3ish spoonful of it should do. If you're using another type of oil, just add accordingly. I am not sure what the cooking temperature is for those either but I am pretty sure most scrambled eggs are made at higher heat.

Now you want to get about 3-4 tortillas and rip them apart to the desired size. You're sort of aiming for bite sized but you might even get away with putting it in a food processer for a few spins to get dime sized pieces.

I don't got money like that so I just ripped it.. get your hangry frustrations out on the tortillas for a minute.

Now at this point, you just got to heat it until the tortillas are a little bit toasted, not fully since we haven't introduced the eggs yet but, I can't remember how much time it was but probably like 4-5 minutes. Seriously this recipe is so easy and so to taste, you can't do it wrong unless you have a seizure in the middle of cooking this. It's going to be ready in like 10-15 minutes...

So you get about 3 eggs, or however many your hands can hold... or whatever you want to eat... Just remember keep the egg/tortilla ratio pretty even if you're wanting to make it for more people. I feel like as a 190lb woman, 3 eggs/3 tortillas is plenty satisfying. Adjust according to how many people you're cooking for.

Once you've introduced the eggs into the pan, add salt and pepper to taste. I usually add Lawry's Season Salt instead of table salt, but we don't have any right now or I can't find it in the cabinet...

( Another link! Actually I use Lawry's to a lot of dishes so, I suggest buying this regardless if you make this recipe or not. )

You want to cook them for about 5 more minutes, flipping and tossing the eggs around every other minute. You want to get the tortillas more brown. I will be honest, I kind of like mine a little bit more on the chewy side so cook the tortillas for longer if that isn't the case for you... Or use the actual dry tortillas, haha!

I am by no means a professional chef so, I am not saying this is the authentic/traditional way to make this dish but, this is how we make it at home.

After that you should get something close to the picture at the top of this article.

Add Salsa or Ketchup... whatever you like to have with scrambled eggs. This is the simplest form of the dish so, if you want to be more adventurous feel free to look up more advanced versions of this or make your own with your favorite ingredients!