On the weekends, we love to wake up late and prepare a substantial breakfast. Crisp tortillas with onions and cheese... topped with runny eggs, it doesn't get much better than that. Traditional migas are made with scrambled eggs, which we still make if we are serving a crowd, but my husband Roberto invented this version, which I find keeps the tortillas more crunchy, and the runny yolk creates a sauce which I love.
I prefer nitrate free bacon and ham. You also need corn tortillas, eggs, avocado, jalapeno, onion, and Monterey jack cheese.
Chop the jalapeno finely. If you can not take the heat, use only half the jalapeno or you can remove the spicy seeds before you chop it. We chop up the entire jalapeno; we are professionals in taking the heat! Add the jalapeno to a small bowl.
Cut the onion in half; save the other half for another use. Peel the onion, cut it down lengthways, and then finely chop the onion. Add to the jalapeno mixture in a small bowl.
Stack the corn tortillas and cut one direction, then the other to create cubes. Set aside in a small bowl.
If you stack the ham, it tends to stick together even when you saute it. Cut the ham into cubes. Place in a small bowl.
You can stack the bacon, since it will break up with you fry it. Place in a small bowl.
Your prep work is complete.
In a small skillet, add 1/4 cup of olive oil. Turn on to medium heat and add the bacon. Fry gently till the bacon lardons have browned. Stirring occaisonally.
Remove the bacon with a slotted spoon on to paper towels to drain. Add the tortillas to the oil mixture.
Saute the tortillas till lightly brown and crispy. It will take about 3-4 minutes, stirring often. Remove with a slotted spoon to paper towels to drain. Pour almost all the oil into a small bowl to discard later.
Add the onions and jalapenos with the little bit of oil remaining in the pan. Saute till the onions have softened.
Add the ham, and stir till the ham as heated through. Turn off the heat and set the pan aside.
I use a grill pan to fry my eggs, I cook them on medium heat, flip them and try to keep the yolk runny. Traditionally you scramble eggs for migas, and if I have a large crowd of people I do scramble the eggs. We just prefer the soft yolks running all into the tortilla mixture.
Combine the tortillas and bacon into the pan with the sauteed onions and stir to combine. Place on to plates. Sprinkle with the cheese, and place 2 eggs on each plate. Top with avocado and tomatillo sauce or red sauce (both recipes are on this blog).
If you want push the easy button, you can purchase Taco Deli's Salsa Dona from Whole Foods in the refrigerated section of the produce isle. I buy it weekly and put it in a squirt bottle. If you are from Austin, you know how good this basically just jalapeno and garlic sauce is. Very hot and very good!
I had to add more one photo, its just so beautiful to me.
Enjoy!
ROBERTO'S MIGAS RECIPE
Serves: 2 people
Prep Time: 15 minutes
Cooking Time: 15 minutes
INGREDIENTS
- 1 jalapeno, diced finely (remove seeds if you're not a Texan)
- 1/2 medium onion, finely chopped
- 4 corn tortillas, cut into cubes
- 2 slices of ham, chopped
- 3 sliced of bacon, cut into lardons
- 1/4 cup olive oil
- 4 eggs
- 1/4 cup Monterey jack cheese, grated
- sliced avocado
preparation
- Dice the jalapeno finely. If you are concerned about the heat, remove the seeds or use only half the jalapeno. Add to a small bowl.
- Cut the onion in half, save the other half for another use. Peel and finely dice the onion. Add to the jalapeno mixture.
- Slice the ham into cubes. Place in a small bowl.
- Stack the bacon and cut into thin slices (lardons). Place in a small bowl.
- In a small saute or omelet pan add 1/4 cup oil and turn burner to medium heat. Add the bacon and saute till lightly browned and crispy. Stirring occasionally. Once cooked, remove with a slotted spoon and place on paper towels to drain.
- Add the tortillas to the oil mixture, stir occasionally. It should take 3-4 minutes for the tortillas to become crispy and slightly golden. Remove with a slotted spoon onto paper towels to drain.
- Drain almost all the oil from the pan into a small bowl to discard later. Save about 2 teaspoons of oil in the pan.
- Place the pan back on the medium heat and saute the onions and jalapenos till the onions have softened.
- Add the ham and stir till heated through. Turn off heat and set aside.
- Use a griddle pan or large saute pan to fry your eggs. Turn on medium/medium high heat. Wait for the pan to become hot, sprinkle in a little olive oil and fry the eggs. Flip the eggs and remove before the yolk becomes hard.
- Add the tortillas and bacon to the onion mixture, stir to combine and place equal amounts on each plate.
- Top with the grated cheese and 2 eggs. Garnish with avocado slices.
Note: Migas are also great served with my refried black beans. (Recipe is here)
Note: If you prefer scrambled eggs, simply scramble your eggs, then add the tortilla mixture and cheese to your eggs, stir to combine and serve.