This recipe is not really mine but rather my dad’s. Although ‘recipe’ may be far too formal a word for it. Whenever my mom was out of town and my dad was in charge of breakfast, we could expect to find Migitas on the table.
I never asked, but I’m sure it made a regular appearance on his table growing up as a kiddo in Mexico.
Mexican Breakfast Basics – Corn Tortillas & Eggs. My version of comfort food.
Migitas are basically a way to use leftover corn tortillas mixed with scrambled eggs – much in the way the French recycled their day-old bread with eggs into French Toast (pain perdu – lost toast). It gives the tortillas a shot at another meal and makes the scrambled eggs both more filling and more interesting. Peasant fare of the best type, it smacks comfort food to my taste-buds.
Tear the tortillas up into small bites – you only want them to just a mouthful and no more
More commonly known as Migas, I was introduced to the dish as Migitas and so it stands in my mental recipe book.
I like to crisp the corn tortillas up so that they keep their shape and crispiness even with the scrambled eggs and I also don’t like to mix in vegetables or beans or chile – those things can go on top but it is practically sacrilege to make this dish more than simplicity itself.
Make sure the corn tortillas are nice and crisp BEFORE you pour the eggs into the pan. They’ll stay crisp to the end
The recipe really does lend itself to soft scrambled eggs -they keep cooking even after you take them off the heat. I love mine topped with salty Mexican cheese and salsa fresa. It is also delicious with some chorizo and black beans on the side for weekend brunch fare.
1 tablespoon Sour Cream or Mexican Crema (like sour cream, but creamier and richer)
2 tablespoons Olive Oil or Bacon Drippings
Salt & Pepper to taste
Cilantro (Totally Optional - Greg thinks cilantro is pure poison, while it makes my Latina heart beat faster)
Cotija Cheese - this is a salty, soft cheese that crumbles beautifully
Heat the oil in a skillet over medium-high heat until it shimmers. While waiting, tear the corn tortillas up into bite-sized bits - they don't have to be uniform in size, just easy to fit in your mouth.
Once the oil is hot, put the tortilla scraps into the skillet and pan fry them until they are golden and crispy. Ideally, you want them to be crisp enough that they don't get soggy when you add the eggs.
While the tortillas are cooking, whisk the eggs and the crema together with a little salt in a small bowl. The crema does not need to be 100% incorporated - little chunks are a-ok.
Add the whisked eggs to the hot skillet with the crispy tortillas. Immediately turn down the heat to medium low. Scramble the eggs together with the tortillas until they are soft scrambled. Remove from the heat. They will keep cooking even after you take them off the stovetop - so it is always good to cook your eggs just shy of where you prefer them.
Top the Migitas with cilantro, salsa, fresh crumbled cotija (or regular cheddar) and some chile if you'd like.