Tex Mex migas are a delicious, easy dish made with eggs, corn tortillas, cheese & salsa ingredients, here freshened up with cilantro, black beans & peppers. Comforting and perfect for brunch.
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, blueberry granola waffles and banana 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.
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.
A classic Southwest breakfast that's so easy and comforting.
- 6 eggs
- 6 tbsp milk 1/4 cup plus 2tbsp, 90ml
- a couple grinds salt and pepper
- 1 onion small-medium
- 3 cloves garlic
- 1 red bell pepper
- 1 poblano pepper
- 1 chili or more to taste
- 2 oz tortilla chips a couple handfuls - recommend unsalted
- 2 tomatoes or 1 large
- 1/2 cup black beans 70g, I used canned, drained and rinsed
- 2 tbsp cilantro/coriander approx - a small handful roughly chopped
- 1 cup cheddar 75g, coarsely grated, or other relatively strong hard cheese eg Monterey Jack
- 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!
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