When I was in Boston in February (hint: Boston has terrible weather in February!), I had Migas for the first time ever.
Oh my! This scrambled egg dish is the perfect comfort food. It helps that I associate it with having lunch with Jim in a very, very small corner deli. While the snow piled up outside, we were warm and cozy sharing lunch together.
I’ve made Migas several times since returning from Boston. It’s a very easy recipe to make. In fact, you really don’t need a recipe at all. There are a million ways to make it. I’ve cooked giant skillet-fulls for lots of people. And I’ve made it just for one for my own lunch.
Migas consists of scrambled eggs, tomatoes, onion, peppers, corn tortillas and cheese. I did a little searching online and found that you can either fry the tortillas to make them crisp or leave them soft. I chose the soft method for two reasons. First, that’s the way I had them in Boston. Second, it’s easier and quicker.
Here’s what you’ll need:
Serves: 6 servings
- 1 Tbs. olive oil
- 1 Tbs. butter
- ½ onion, chopped
- ½ red pepper, chopped
- ½ green pepper, chopped
- 1 jalapeño, diced with seeds removed
- 1 tomato, chopped
- 6 eggs, beaten
- 3 corn tortillas, cut in bite size pieces
- ¾ cup pepper jack cheese, shredded
- handful of cilantro, chopped
- Heat butter and olive oil in a large skillet over medium heat.
- Add onion, green and red peppers. Cook until soft.
- Add jalapeño and tomato.
- Stir in eggs and corn tortillas. Stir slowly as scrambled eggs form curds.
- Once the eggs are just set, remove from heat and fold in cheese.
- Top with cilantro.