Texas Migas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium onion,
6 eggs (more if you're hungry),
2-3 stale tortillas (corn is preferred, but flour will work),
1 8 oz. can of chopped tomatoes, drained,
1 red pepper (optional),
1 8 oz. can of refried black beans,
1 green onion, chopped.
salt, pepper, hot sauce to taste
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Directions: |
Directions:Roughly chop onion. Saute in oil on medium heat in a large skillet until slightly translucent. Meanwhile, heat beans in a saucepan on very low heat with a bit of water or broth added to soften slightly. Chop pepper if desired and add to onions. Cook until softened. Add drained tomatoes and heat through.Lower temperature to low and pour in whisked eggs. As eggs begin to stiffen at bottom, tear bits of tortillas into the mix (about 1 inch pieces will do). Reserve a handful or two of tortilla "chips". Slowly and gently fold all ingredients (I usually start from the sides and work inward, but that depends on your stove) until thoroughly cooked. Salt and pepper to taste. Serve immediately with chopped green onions sprinkled on top. Throw on a few dashes of hot sauce. Put several tablespoons of refried beans on the side. Use reserved tortilla chips as "pushers" or "scoopers". |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:15-20 minutes |
Personal
Notes: |
Personal
Notes: This is the Mexican equivalent of french toast, since it uses stale tortillas the way the French use old bread. I picked it up in Texas and loved the fact that it was easy and adapts well to a "kitchen sink" approach--really, you can throw anything in there. The only commonality in the many versions I saw was the stale tortillas. I really like the texture of the refried beans with the eggs, but I'm not sure how common it is.
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