The makings of migas

I traveled across continents from idyllic Italy straight into the heat of Texas oh so long ago to follow my studies in philosophy. Needless to say this move was a culture shock of massive proportions. One of the things that kept me focused was my fascination for people and for what defines them — despite and absolutely because of cultural differences I might add.

In the midst of a head-spinning number of years at university, I made friends with a couple of true-blue Texans who took me under their wing and showed me the good things in life in this laid-back part of the world. It was at their home that I learned how to cook migas — a Tex-Mex “breakfast-for-lunch” dish filled with savory ingredients as easy to prepare as making a piece of toast.

Ingredient

  • 4 farm fresh organic eggs
  • 1 red onion
  • 1 yellow (or red) bell pepper
  • 1-2 ripe tomatoes or one large “coeur de boeuf”
  • 1 lime
  • a handful of fresh cilantro
  • 2 tablespoons of extra virgin olive oil
  • three whole wheat tortilla’s
  • 1 fresh jalapeño
  • or spicy Spanish red pepper
  • fresh feta or Pecorino cheese (optional)

Preheat the oven to 200 degrees. Cover an oven platter with parchment paper. Cut the jalapeño into thin rings; cut the lime in half and cut one of the wheat tortillas into thin strips. Lay the ingredients onto the oven platter and put them in the oven for 15 minutes, or until the tortillas are crisp and the lime and peppers are slightly browned along the edges.

Meanwhile wash the yellow peppers and cut them into wedges. Peel the onion; cut it in half and slice each half paper-thin lengthwise. Pour the olive oil into a skillet and heat it gently to simmering point. Add the onion and pepper and sauté them – stirring them occasionally for 10-15 minutes. Break the eggs into a bowl and whisk them, adding sea salt and pepper. Set the eggs aside. Core the tomato and slice it in half. Lay the cut side down on a cutting board. Slice the tomatoes into nice even-sized chunks. Wash the cilantro and chop it coarsely. Stir the tomatoes and cilantro together in a bowl, adding a pinch of sea salt and just a small amount of olive oil.

Pour the whisked eggs into the skillet with the peppers and onions. Scramble the eggs until just set and turn off the heat. Add the toasted tortilla strips and continue stirring. Pop in the remaining whole wheat tortillas into the warm oven just for a few moments. Put the warmed tortillas into a bowl and spoon in the scrambled eggs. Squeeze the roasted lime halves over the eggs and top them with a big spoon of diced tomatoes. Top the eggs with a few slices of roasted jalapeños and enjoy breakfast at any time of the day.

Suggested combinations

Feel free to add a handful of crumbled feta and even more lime to this dish. I also like to top my eggs with some avocado. Neither are necessary – both make it decidedly more like lunch.

Notes

When I lived in Austin, I ate migas with crushed tortilla chips because they give the dish an irresistible crunch.

P.S. 

This recipe is my twist on one of Jamie’s 17 Food Revolution recipes. I gladly contribute to Mr. Oliver’s campaign as super ambassador of the Food Revolution. I too feel that teaching and passing on cooking skills to friends and family makes life not only more meaningful but infinitely more valuable on an every level. Read more on this here.

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