You’re probably familiar with Huevos Rancheros aka Ranch-style Eggs; a hearty meal that originated on Mexican farms in the 16th century consisting of eggs on tortillas topped with salsa. It’s filling, tastes good, and more importantly, there’s very few ingredients. It’s also easy to add anything you have or want to it. The same goes for migas. Originating from the Iberian peninsula, Migas, or ‘crumbs’ in English, was a dish that shepherds used to save stale tortillas by cooking them into eggs. Now, just like huevos rancheros, migas can be found on brunch menus across North America, Spain, and Mexico with different regional takes on the humble dish. The recipe here is one of many versions you can make. Add avocado, pico de gallo, jalapenos, bell peppers; you can add anything to this and it will probably taste good. I kept it simple here and added some smoky black beans on the side to beef up the dish. Experiment with this and you’ll find some combination that will make you wish you could have it for every breakfast.
**If you want to make this dish vegan, you can use Just Egg, which is a very good plant-based egg scramble substitute that is almost indistinguishable from actual egg. It truly looks, cooks, feels, and tastes like the real thing and will work easily with this recipe**
Approx Time To Make: 15-20 Mins
Feeds: 4 People
Ingredients:
6 eggs
6 tortillas (corn preferred, but flour or any kind will do)
1 yellow onion, small diced
3-4 garlic cloves, minced
½ can diced tomatoes, drained
1 can black beans, drained and rinsed
½ tsp cumin
½ smoked paprika
½ chili powder
5 tbsp canola or vegetable oil
salt + pepper to taste
Instructions:
**photo from: https://www.platingsandpairings.com/migas-recipe/ **
Shopping List
Free Run Eggs | Conestoga Farms
Tortillas | Organic Flour, Corn, and Sprouted Grain Varieties
Organic Garlic | Taproot Farms
Organic Diced Tomatoes | Eat Wholesome
Organic Black Beans | Eat Wholesome