If you’ve visited Austin, Texas you may have had the pleasure of trying Migas, the favorite Tex-Mex breakfast dish of many an Austinite. Called the ‘ultimate hangover cure’, it combines all the great elements of a perfect breakfast. Now, it has been quite a few years since I’ve had a real hangover – but I’d say that the groggy headachy feeling is something that parents of small children can relate to almost every morning 😉
Make this egg dish, and you and your tastebuds will have a great wakeup call!
I was fortunate to have leftover homemade corn tortillas from our Pork Asado Tacos, but store-bought corn tortillas or tortilla chips also work fine. If making your own chips: cut your tortillas into bite size pieces, and either fry up in a pan of oil (not recommended if nursing an ACTUAL hangover, haha), or toss in a little bit of oil and spread on a baking sheet – bake in a hot oven turning occasionally until crispy.
One of the tricks I learned is to salt the scrambled eggs while you prepare the other ingredients. Common wisdom says it make the eggs tough, but overcooking is what makes eggs tough. The salt helps the eggs not separate and become watery. You still want to be gentle when cooking!
The next step is to cook down the onions and peppers, as well as draining the tomatoes so that they don’t make your dish watery. Chop your tomatoes and place in a strainer over a bowl, salt them, and let drain.
Then put your chopped onions and peppers in a hot pan and start them softening over medium heat. Once they are softened, add your scrambled eggs and cook, until curds form but still creamy, then add a handful of baked or fried tortilla chips, then add the tomatoes, and cook until desired egg firmness (I tend to err on the softer side). Add another handful of tortilla chips and remove from heat.
Serve with salsa, cheddar cheese, and whatever other toppings you like, and serve with refried beans and avocado on the side. You can use any leftover tortillas you have to scoop up and wrap some of the mixture.
- 8 large eggs, beaten
- 2 Plum Tomatoes, diced
- 16 corn tortillas, 8 cut into bite size pieces, the rest left whole
- Oil for frying
- 1 medium green bell pepper, stemmed, seeded, and chopped
- 1 green chili pepper (optional), stemmed, seeded, and diced finely
- 1 medium onion, finely chopped
- Black pepper
- Mexican salsa (to serve)
- Whisk together eggs with 2 big pinches of salt, set aside. Place chopped tomatoes in a strainer over a bowl to catch the liquid, sprinkle with salt, and set aside.
- Fry your chopped tortillas in about 5cm/2 in of oil, turning constantly, until golden and crispy and drain on paper towels. add salt and toss gently. Or preheat an oven to 180C/350F and toss your tortilla chips with a tablespoon of oil and bake on baking paper/parchment paper, turning occasionally, until crisp and golden brown. Add salt and toss gently. (Or use bagged tortilla chips)
- Heat 3 tablespoons oil in a large pan over medium heat until shimmery. Add your peppers and onion, and cook until soft, but not browned, approx. 5 minutes.
- Lower the pan heat to medium, and add eggs and cook, stirring constantly, until the curds are starting to form, approx. 3 minutes.
- Add 3/4 of the tortilla chips and continue to cook eggs until eggs are still soft but nearly cooked. Add the drained tomato and the remaining tortilla chips, and cook until eggs reach desired firmness (I cook them 2-3 mins longer). Season with salt and pepper. Serve immediately, with warmed tortillas and salsa, as well as refried beans, and avocado on the side. Top with cheddar cheese, jalapenos, or other toppings as desired.