Breakfast in Bed: Migas
by Pamela Salzman
I arrived to teach a class at a student’s home one morning and she was scrambling together an intoxicating mixture of eggs, corn tortillas, onions and tomatoes. And she put it together in minutes! I was so intrigued by this mixture, which was like a scrambled breakfast taco, that I immediately made it for my family the next day and many days after that. Later I found out that this is a popular Mexican dish called “migas” which is usually made by frying tortillas until crispy before adding the other ingredients. Let’s just say I cleaned this dish up a bit without sacrificing flavor. I always eat this scramble with fresh cilantro, avocado and lots of hot sauce.
1 Tablespoon ghee or unrefined avocado oil
Heaping 1/3 cup fresh pico de gallo (salsa)
2 scallions, sliced (optional)
2 small corn tortillas, preferably sprouted, cut into 2-inch pieces
Pinch of sea salt
A couple grinds of black pepper
4 large eggs, beaten
1 small avocado, peeled, pitted and sliced
Fresh cilantro leaves
How to Make
1. Warm a medium (8-inch) cast iron or non-stick skillet over medium heat. Melt the ghee and add the salsa and scallions. Caution: the salsa will splatter a little. Sauté for a few minutes until the scallions have softened.
2. Add the corn tortilla pieces and sauté until softened, about 3-4 minutes. Season with salt and pepper.
3. Pour in the beaten eggs and cook, stirring occasionally (use a wooden turner or a silicone spatula) until the eggs are cooked, but not dry. These eggs will be a little wet because of the salsa.
4. Serve the migas with sliced avocado, fresh cilantro and hot sauce, if desired.