On a trip to Texas in December to visit my brother, I was introduced to the signature dish of Austin — MIGAS! There are so many brilliant things about this dish, not the least of which is a delicious way to use day-old tortilla chips!
My Migas Recipe
inspired by breakfast at Bouldin Creek Café in Austin, Texas
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 medium zucchini squash, quartered & sliced
- 1 jalapeno, chopped (optional)
- 1-2 large cloves of garlic, minced or chopped
- Salt and pepper to taste
- 3 farm fresh eggs
- 2 tablespoons half & half
- Salt & pepper and hot sauce to taste
- 1 cup shredded cheddar or Mexican cheese
- 1 ½ cups tortilla chips (measure first, then break)
- 1/4 cup salsa
- Sauté the onion, zucchini, and garlic (jalapeno too if using) in a large sauté pan. Season with salt and pepper. Cook until the onions are translucent and zucchini is soft.
- Whisk eggs in a bowl with cream, hot sauce, salt and pepper (I use Circle City Smoke’s smoked salts and smoked peppercorns. Amazing!)
- Lower the heat and add eggs to the pan, followed by cheese. Slow scramble until they are cooked — not quite to your desired consistency.
- Add broken tortilla chips and salsa: Stir until combined, then cook for 1 or 2 minutes to warm through.
- Serve warm, and garnish with your favorite toppings. Makes 2 big, 3 medium, or 4 small servings.
- Sliced radishes
- Chopped green onion
- Fresh cilantro
- Pico de Gallo or Salsa
- Chopped fresh tomato
Cook’s Note: If you have some fresh corn, it would go nicely in this dish. Add uncooked kernels with the zucchini, or cooked just before the eggs. I highly suggest a lovely Bloody Mary to accompany this.