Breakfast in Bed: Migas

January 01, 2013

Migas 

by Pamela Salzman


I arrived to teach a classat 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.

 

Ingredients

Serves 2

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

Hot sauce

 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.

 

 


Gift Wrap Selection

Select the number of separate gift wraps you would like and which products you would like to bundle together.