Recipe: Migas

Recipe: Migas

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**


Tex-Mex Style Migas with Smoky Black Beans

 

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: 


  1. Add 2 tbsp of oil to a large pan on medium heat. Then add onion and garlic, cooking for 5-6 mins until soft and fragrant.
  2. Add black beans, cumin, chili powder, and smoked paprika. Toss to combine and cook for another 5-6 mins. Transfer to a bowl and set aside
  3. Add rest of oil to the pan. Once oil is hot, rip corn tortillas into roughly 1 inch pieces and add to the pan, flipping and agitating frequently until pieces start to lightly brown and become crispy on the edges. 
  4. Whisk eggs with a large pinch of salt and add to pan. Continuously stir until the eggs are 75% done. 
  5. Add diced tomatoes, stir to combine, and cook until eggs are done.
  6. Season with salt + pepper to taste and serve along side black beans immediately. 

 

**photo from: https://www.platingsandpairings.com/migas-recipe/ **

 

Shopping List

 

Free Run Eggs | Conestoga Farms


Tortillas | Organic Flour, Corn, and Sprouted Grain Varieties 


Yellow Onions | Taproot Farms


Organic Garlic | Taproot Farms


Organic Diced Tomatoes | Eat Wholesome


Organic Black Beans | Eat Wholesome


Cumin, Smoked Paprika, and Chili Powder | Simply Organic

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