Name: Amaya’s Taco Village Migas
Yield: Serves 2
Ingredients: 1 tablespoon vegetable oil; 2 cups dime-sized tortilla pieces or crushed tortilla chips; 1/2 cup chopped tomato; 2/3 cup chopped onion; 1 jalapeño chile, stemmed, seeded, and chopped; 2 eggs; 1/2 cup cheddar cheese

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Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi

“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Austin’s Taco Village. “Migas or migajas, we called it. It was a meatless main dish made by frying up torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas, and we serve migas for breakfast.” Serve with Frijoles Refritos and tortillas.

Recipe information

Yield
Serves 2

Ingredients

1 tablespoon vegetable oil

2 cups dime-sized tortilla pieces or crushed tortilla chips

1/2 cup chopped tomato

2/3 cup chopped onion

1 jalapeño chile, stemmed, seeded, and chopped

2 eggs

1/2 cup cheddar cheese

Preparation

Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.

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TagsEgg Tex-Mex American Cheddar Cheese Dairy Onion Root Vegetable Vegetable Main Breakfast Brunch Gluten Free Vegetarian Easy Quick Weeknight Meals 30 Minutes or Less One-Pot Meals Saute Cookbooks

Recipe notes

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