Tex-Mex Migas

I’ve never been to Austin, Texas. A mythic city of beauty and music, where oddness and individuality are celebrated. “If I could ever be away from the ocean…If I had to live somewhere in Texas…If I tire of winter and need to flee to a place wonderfully weird”, it’s either there, or Portland, Oregon, another western Shangri-La to those of us back East. As I wrote about in a recent post, sometimes you make food as an opportunity to travel through time. And sometimes you make food to travel imaginarily, wistfully, with hope in your heart of getting “there” one day, wherever your longing happens to be. I want to visit Austin and see crazy good live music and wear cowboy boots and dance under a big starry sky. I want to eat Migas for brunch with Mexican beer. I hope that I can, through cooking and wishing, will my going into being, and soon. For this recipe I consulted both The Pioneer Woman and Homesick Texan, two women I would love to have breakfast with, anywhere.

Tex-Mex Migas
Serves 2

Ingredients:

  • 4 eggs
  • Splash whole milk
  • 2-3 tablespoons vegetable oil
  • 2 corn tortillas, cut in half and into strips
  • Kosher salt
  • 1/4 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 jalapeno, seeds and ribs removed, diced
  • 1 large tomato, seeded and diced
  • 1/4 cup Monterey Jack cheese, diced

Method:

In a medium bowl, whisk together eggs and milk until well combined. Heat oil in a small skillet over medium-high heat. Cook tortilla pieces in sizzling oil, 3-4 minutes, until they begin to crisp and lightly brown. Remove tortilla strips to paper towel and dust with salt. Turn the flame down to medium and saute onion, peppers, and tomato until the vegetables begin to soften. Season with salt. Add egg mixture to the pan and let it set, about 1 minute. Gently fold in tortillas. Fold in the cheese and turn off the heat. Serve with refried beans, sour cream, diced avocado, and your favorite hot sauce.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

6 Comments

  1. By golly, youhave this pretty near right for a non-Texan. Most restaurants add a little chorizo sausage, crumbled and cooked, and most Texans who know, use fresh serano peppers in breakfast dishes with eggs instead of jalapeños.

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  2. Morris is right I’m from San Antonio and fresh Serrano peppers are used seeded the majority of the time because of the rich pepper favor without the green unroasted taste of jalapeños.
    . You can use Non seeded Serrano peppers, if you like your taste buds burnt off. Great recipe going to try it. Thanks

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  3. I just sauté onions, peppers, and tomatoes until soft and paste-like, and adding seasoning as I add veggies–chili powder and cumin, salt and pepper (and sometimes a little lime zest if I have a lime). Set this aside and fry bacon, drain off most of the oil and scramble eggs, adding as much of the vegetable paste as I’m feeling like. When the eggs are starting to get solid I add crushed tortilla chips, grated cheddar and cilantro. The extra vegetable paste can be refrigerated and used the next day, or frozen.

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  4. Austin is filled with weird people–It is the Los Angeles of Texas. Many of them would like your Migas, but any real Texan would want meat in his migas. By the way, the Pioneer Woman lives in Oklahoma, not Texas.

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