February 11th, 2011 / 12:27 pm
Behind the Scenes

Recipes for Writers: Migas

If Chickpea Curry is my number one dinner all-star for cooking without shopping, then my lunch/breakfast/brunch all-stars are fried rice and migas, which I think of in my head as tortilla eggs. I’ll do fried rice once I make/photograph it; today is all about migas, which I made yesterday. Basically, I make fried rice if I have leftover rice and stir-fry or vaguely Chinese leftovers, and I make migas if I have vaguely Mexican leftovers or bits of Mexican-y ingredients and corn tortillas. Flour tortillas might be good too but I’ve never tried it.

The only essentials for migas are tortillas and eggs. And hot sauce or salsa or something similar. Yesterday, I ate it with some Melinda’s Chipotle Ketchup that I bought at Marshall’s (it’s a really great Marshall’s. I also got sesame oil and walnut oil).

At left, not-migas; unhappiness. Below right, migas; less unhappiness. Below left, Melinda’s Chipotle Ketchup; happiness.

Other bits that go well in migas:


Red onions, scallions or other onions

Leftover chicken or beef or pork or shrimp or tofu

Jalapenos or other chili

Poblanos or bell peppers


Leftover cooked potato or sweet potato or squash

Tomatoes / tomato sauce / tomato paste



Yesterday, all I had were eggs, tortillas, shredded Colby-Jack, and leftover tomato sauce from when I served handmade cheese tortellini. So the tomato sauce already onion and garlic in it.

Here’s the method: Cut all your non-egg, non-sauce ingredients in little bits. Tear the tortillas into bits (around 1-inch square but precision is NOT necessary and indeed frowned upon because it’s good to have some crispier bits and some softer bits and besides tortillas are round). Beat eggs, with milk if you like, salt and pepper. Heat some fat (vegetable oil, butter, say about 1 tablespoon per egg, at ~2 eggs per person) in a pan/skillet. Add all the non-egg non-sauce non-cheese bits including the tortillas¬†(but if you are using avocado, for the love of god add that at the end).¬†Season with salt and pepper and fry in the oil till they get to desired softness/brownness/doneness. Add eggs, sauce, cheese (which you could have also added to the eggs in the beating stage). Kinda scramble those eggs with everything until cooked. Eat with hot sauce/salsa/Melinda’s Chipotle Ketchup.

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  1. Tim

      Migas are second only to huevos rancheros or wolfman rancheros.

  2. Amy McDaniel

      I’ve had really good huevos rancheros exactly once, despite trying them dozens of times. Usually they are too gloppy/bland/unbalanced. Do you have a trusted recipe? What are wolfman rancheros?

  3. Ben Jahn

      Thanks Amy. Just made some for my stepdaughter, who’s home sick of school. I used a little mozzarella curd and the chicken sausage that didn’t make it onto last night’s pizza. Now she’s set up for a few hours of netflix, meaning I get to write. Recipes for writers indeed.

  4. lily hoang

      i’m from texas. i dream of migas.
      if i lived in texas still, i would eat migas every other day. i would eat chilaquiles the other days. i would gain 400 lbs and smile all the time.

  5. Seasoning 365 Blog

      Melinda Chipotle Ketchup…

      […] by-Jack, and leftover tomato sauce from when I served handmade cheese tortellini […]…