A popular breakfast dish on Tex-Mex menus throughout the Southwest, migas is (or, more correctly, migas are) scrambled eggs laced with strips of corn tortilla. Literally meaning “crumbs,” migas may also contain diced crumbled chorizo sausage, vegetables, or hot jalapeno peppers. Serve with warm flour tortillas. The accompanying photo is of migas at the Classen Grill in Oklahoma City.
1 cup chopped onion
3 tablespoons butter
6 large eggs
1/4 cup milk
1 cup bite-size pieces of tortilla chips
2/3 cup grated Monterrey Jack or Cheddar cheese
1/2 cup diced tomatoes
1-2 tablespoons salsa, hot or mild to taste
In a heavy skillet, cook the onion in 1 tablespoon of butter over moderate heat, stirring, until soft and golden.
In a bowl, whisk together eggs and milk.
In a 12-inch heavy non-stick skillet, melt the remaining butter over moderate heat. Add the egg mixture and cook, stirring almost constantly until eggs begin to set – less than a minute.
Stir in the onion and remaining ingredients. Cook, stirring, until eggs are set.
Salt and pepper to taste.