My love story with migas is actually a real love story.
Actually, the night I met my husband we spent hours learning about each other over a plate of enchiladas and margaritas.
So when only a few months after we had dated he moved to Mexico for a study abroad program, I was devastated. However, during my first trip to visit him, I was destined to make him a Mexican dish that he was enjoy so much he’d wonder why he ever left Texas and would want to come home.
Not necessarily a practical idea, but at 22 and in love, you’re willing to do anything. Besides, there’s a southern saying that says the best way to a man’s heart is through his stomach. And I was going to do whatever I could do to try to put that to the test.
So over a one-burner stove in a not-so-glamourous apartment in Monterrey, I found a skillet, a few things in the fridge including eggs, tortilla, and green chiles, and walked through the steps of my first skillet of migas.
…Whether it was the setting, the ingredients, or just the fact that anything with eggs are good, that plate of migas was buttery, spicy and just dang amazing. And apparently the dish worked since only three months into his study abroad program, he came home to stay.
I like to say it was the migas that brought him back to Texas. And even if it was a little more than that, that first attempt at migas has blossomed into our first of many family dishes.
So with a few tweaks, I share my love story with you in hopes you’ll be able to love someone over a plate of migas one day.Print
A love story of eggs, tortillas, and Mexican flavor come together for an easy breakfast dish that might make you crave it for lunch and dinner, too.
- 6 Lone Star eggs, beaten
- 1 onion, chopped
- 5 corn tortillas, chopped or torn into pieces
- 1 can green chiles, chopped
- 3 tablespoons butter
- cheese, cojita or Mexican shredded cheese
- pico de gallo , cilantro, etc. for garnish
- In a medium-hot skillet, melt butter.
- Add onion and saute until soft.
- Next add tortillas and brown slightly.
- Stir in green chiles and cook 2-4 minutes.
- Add eggs and cook 4 minutes until cooked, but do not allow to dry or overstir.
- Garnish with cheese, pico, and salsa.