I love finding recipes with unusual names – things that I know are commonplace to others but unique and unusual to me. Like Porcupines. I just had to make that recipe once I found it.
And Migas was the same.
What a wonderful word.
And a really quick breakfast too.
I was a little worried it would be more omelette than scrambled eggs, as I find omelettes too eggy. Yes, I know that is bizarre, but I am weird, for example I love tomatoes in every form but soup. Too tomatoey…
This was great, and even better with some hot sauce on the side.
- 4 teaspoons corn oil
- 12 (6 inch) corn tortillas
- 6 eggs, beaten
- salt to taste
Heat the oil in a large skillet over medium-high heat.
Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through.
Season with salt to taste. Serve immediately.