Texas Migas

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Texas Migas are a delicious combination of scrambled eggs, loaded with fresh tomatoes, red onions, jalapeños, and corn tortillas. 

 

Have you ever been to Texas? If so, you probably have heard of, seen on a menu, or actually had the pleasure of having a dish called Migas.

My father introduced me to this dish. He isn’t a big cook, but I remember the day he stepped up to the stove to whip up some migas for breakfast. I was a young curious girl, so I had to know what he was doing. He tells me he is making migas, but I hear hormigas. Hormigas is Spanish for ants. Hmmm, no thank you! I wanted nothing to do with this food. Why on earth would you eat ants for breakfast?!

Do you remember my last post on Homemade Sopapillas? If so, now are you seeing where my son gets his hearing. To him Sopapillas sounds like Soapy Pillows. Obviously, the apple doesn’t fall far from the tree 😀 

So, my dad in his Tex-Mex (english mixed with spanish) way of speaking says, “Mija, they are migas, NOT hormigas.” Ohhh!

Okay, so what are Migas? Pronounced “mee-gah-zz” are a Mexican style eggs made with corn tortillas.  Not just any corn tortillas, but crispy pieces of corn tortillas. Mixed in with eggs,  fresh tomatoes, onions, and jalapeños. The entire dish is light, but filling and busting with fresh flavors. 

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 This dish is simply addictive. Once you have it, you will crave Texas Migas!

 

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Start with eggs, tomatoes, jalapeños, red onion (was late for the picture) and corn tortillas.

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Get your cutting board ready! Now, dice everything up.

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Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Add corn tortillas and sauté until slightly crisp. Transfer to a plate and keep warm.

 

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Then add the tomatoes, onions, and jalapeños into the skillet and sauté these until they are heated through. This only takes 2-3 minutes. You don’t want these to get too soft and mushy. Add this mixture to the same plate as the tortillas.

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Now scramble up your eggs in a small bowl.  If you need to, add a little oil to the skillet to cook the eggs. When the eggs are soft scrambled add in the vegetables and tortillas.  Continue to cook until eggs are done to your liking. Be careful to not overcook or your eggs will be dry. 

 

Texas Migas | Pick Fresh Foods

Take it from this Texas girl, this meal is ¡Siempre Delicioso! 

signature sm

 

 

 

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Texas Migas
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Serves: 2
 
Ingredients
  • 2 corn tortillas, cut into ½inch squares
  • 1 medium jalapeño, diced
  • ½ cup red onion, diced
  • 1 cup tomato, diced
  • 2 tsp vegetable oil
  • 4 large eggs
Instructions
  1. Dice tomatoes, jalapeños, red onion, and corn tortillas.
  2. Heat vegetable oil in a skillet over medium heat.
  3. Add corn tortillas and sauté until slightly crisp. Transfer to a plate and keep warm.
  4. Add the tomatoes, onions, and jalapeños into the skillet and sauté these until they are heated through. This only takes 2-3 minutes. Add this mixture to the same plate as the tortillas.
  5. Scramble eggs in a small bowl.
  6. If needed add a little oil to the skillet to cook the eggs. When the eggs are soft scrambled add in the vegetables and tortillas.
  7. Continue to cook until eggs are cooked. Be careful to not overcook or your eggs will be dry.

 

 

 

 


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