I don’t know about you, but I do like to have a bit of a ‘proper’ breakfast at the weekends sometimes. Don’t get me wrong, we have some great breakfasts during the week like pancakes, waffles and oatmeal – way better than I used to – but there’s something about a heartier, eggier breakfast/brunch that feels more weekend-like somehow. You may have seen before that I do love shakshuka (be it meaty, green or otherwise), but when we were in Santa Fe in January I discovered another hearty egg-based breakfast to add to my list: Tex Mex migas. Given this week’s Sunday Supper theme is eggtastic recipes, it seemed only right to share this egg-celent one of my own. OK, enough of the awful puns, let me just get on and tell you about this dish.
I’ll be honest, I didn’t discover this as a weekend breakfast at all but during the week as part of the great buffet breakfast put on by our hotel. Each day they had a pretty good selection of your usual bread, fruit, oatmeal and some hot dishes like scrambled eggs and hash browns but they then also had a ‘main’ hot dish that changed each day and a couple of days while we were there it was Tex Mex migas. I initially thought it was chilaquiles which I’ve had on my list to try but on looking up since we’ve been back I see that’s going to stay on my list as what we had was definitely Tex Mex migas instead – chilaquiles cook the tortillas is salsa with eggs maybe alongside while migas mix the tortillas in with the eggs, although there are generally a range of other things added in. The version our hotel had I think may have been baked but this version of Tex Mex migas is cooked in a skillet and is incredibly quick and easy.
What’s in Tex Mex migas?
‘Migas’ means ‘crumbs’ and I previously knew it as a Spanish dish made from breadcrumbs but as with many things, there’s a version on this side of the Atlantic that’s quite different. Exactly what goes in Tex Mex migas can vary, but there’s generally at least corn tortillas, eggs, some cheese and then either salsa or it’s components ie onion, tomato and chili. Then you can take your pick on if you add anything else – various peppers are common, so I added some red and poblano.
It’s often served with refried beans, apparently, but I opted instead to add some black beans into the egg mixture. Then I added some cilantro to freshen it up and I have to say, it was all really good. Think of it as one of the tastiest scrambled eggs you can think of, with lots of fresh flavors and a touch of heat as well as just enough cheese to give you the creamy taste and slight stickiness. Plus it’s incredibly quick to make, especially when you do a slight cheat as I did and break up a few tortilla chips rather than frying tortillas yourself (hardly seemed worth it to me). I chose blue corn chips, as I like both the taste and the color but regular ones are fine. I would recommend they are unsalted, though, to save oversalting the dish.
I loved having the Tex Mex migas with the salsa verde that was everywhere in Santa Fe, but I’ve yet to figure out quite all that was in it (it wasn’t the same as Mexican salsa verdes I had had before which are, of course, totally different from Spanish ones). Instead, I had this with some hot sauce and avocado and while it might no longer be gearing me up for a day out exploring Santa Fe in the cold, it’s still a great way to start the day. Or they’d also make a great meal at any time of the day to be honest. Just find an excuse and enjoy.
- 6 eggs
- 6 tbsp/1/4 cup plus 2tbsp milk
- a couple grinds salt and pepper
- 1 small-medium onion
- 2 large or 3-4 smaller cloves of garlic
- 1 red bell pepper
- 1 poblano pepper
- 1 chili (or more to taste)
- 2oz/60g (a couple handfuls) tortilla chips - recommend unsalted
- 1 large or 2 medium tomatoes
- ½ cup/70g cooked black beans (I used canned, drained and rinsed)
- 2tbsp (approx - a small handful) roughly chopped cilantro
- 1 cup/75g coarsely grated relatively strong hard cheese eg cheddar or Monterey Jack
- To serve - hot sauce, avocado and/or salsa
- In a medium bowl, whisk together the eggs, milk and a few grinds of salt and pepper.
- Dice the onion, garlic, peppers and chili relatively finely. Break the tortilla chips into approx 3-4 pieces each.
- Warm a little oil in a skillet/frying pan over a medium high heat and add the onion. Cook for a minute or two then add the garlic, red and poblano peppers and chili. Cook for around 5min until the onion and pepper have softened but are not brown.
- Reduce the heat to relatively low and add the eggs. Cook for a minute until the egg starts to cook then add the tortilla chips, tomatoes, black beans and cilantro. Continue to cook, stirring fairly regularly so everything is well mixed until the eggs are a soft scramble. Add the cheese and mix through, remove from the heat and serve with your choice of hot sauce, avocado, salsa or as you prefer.
- Note - the eggs will continue to cook as long as they are in the warm pan, even off the heat, so take them off slightly before you think they are done or serve quickly. Also note the photos show half the quantity described in the recipe in case it doesn't look enough!
See all the other eggtastic recipes being shared today – thanks to Wendy of Wholistic Woman for hosting this week –
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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