Migas (Crumbs)
Rustic breakfast from Northern Mexico is easy to make and very flexible.

Recipe by Paul Mayville

In Spain, migas is bread fried in a pan while pounded into crumbs. However, this recipe has it's roots in Old Northern Mexico where poor peasents needed to extend protein as far as possible. Here we have an interesting use of crumbled corn tortillas (the crumbs) to accomplish that extension. Even though the dish was traditionally served meatless you can add more protein (and extend the even dish further) by using 8 to 16 ounces of chorizo or bulk breakfast sausage.

For an interesting variation of this recipe you could also use the same ingredients to create a small frittata.

You should make an effort to obtain queso fresco (a Mexican fresh cheese) since it lends authenticity to the dish. However, failing that you can substitute 4 ounces (1/2 brick) of cream cheese cut into 1/2 inch cubes.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 jalapeņos, seeded and chopped (optional)
• 3 cloves garlic, minced
• 1 can Ro-Tel tomatoes, drained
• 1/2 teaspoon chili powder
• 8 eggs, lightly beaten
• salt and pepper, to taste
• 1 cup crumbled queso fresco
• 2 cups roughly torn corn tortillas or broken tortilla chips
• 1/4 cup chopped fresh cilantro for garnish

Directions

Heat olive oil in a large non-stick skillet over medium flame. Sweat onions and peppers, about 5 minutes. Add garlic, Ro-Tel tomatoes, and chili powder, and cook for 5 more minutes or until all moisture has evaporated. Stir in eggs and cook, stirring often, until eggs begin to set. Add salt and pepper, and tortillas, and continue to stir until eggs are cooked. Fold in queso fresco and serve immediately, garnished with cilantro and pico de gallo.

Serves 4