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A&E >  Food

Dorothy Dean presents: Tex-Mex Migas – it’s perfect for breakfast, lunch or dinner

By Audrey Alfaro For The Spokesman-Review

I grew up in a Spanish and Filipino household, eating all sorts of traditional dishes, the same ones that my parents were raised on. And, if they weren’t traditional, they had some sort of ethnic spin on them.

A favorite of mine, a dish I make weekly, is migas.

Migas translates to “crumbs.” It’s an ancient Spanish and Portuguese dish made with crumbs from day-old bread sautéed with garlic, olive oil, seasonings and a variety of ingredients based on the region it’s from.

While there are many versions of migas, this recipe is Tex-Mex, the style of migas most popular on restaurant menus.

The dish consists of fried corn tortilla pieces mixed with eggs, peppers, onions and cheese. It’s made in one skillet and is a hearty meal that can be served for breakfast, lunch or dinner. I serve mine topped with salsa, cilantro and a squeeze of lime. Chorizo, bacon or sausage can also be added.

This dish is known to be a killer hangover cure. But even if your head isn’t pounding, it still makes for a killer meal.

Tex-Mex Migas

6 eggs

1/4 cup cream or milk

1/2 canola oil, for frying

4 corn tortillas, cut into 1-inch squares

3 tablespoons olive oil

2 tablespoons butter

1/2 cup onion, chopped

1/2 cup bell peppers, diced

1 cup tomatoes, chopped and divided

1/2 jalapeño pepper, seeded and chopped

1/2 cup cilantro, divided

1/2 cup shredded cheddar cheese

Salt, pepper, paprika, cumin and garlic powder, to taste

Salsa, for serving

1/2 avocado, sliced

1/ 4 lime, cut in wedges

Squeeze of lime, for finishing

Whisk eggs and cream together in a bowl and set aside.

Heat oil in a small frying pan over medium heat and fry cut corn tortillas until golden and crisp. Remove to drain on a paper towel lined plate. Set aside.

Add olive oil and butter to a large skillet and melt over medium-high heat. Add onions and bell peppers and cook until softened. Add in half of the tomatoes, chopped jalapeños and crisp tortilla pieces, stir to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Season to taste with salt, pepper, paprika, cumin and garlic powder. Stir gently to cook with the peppers. Fold in cheese and half of the cilantro until combined. Serve with salsa and topped with remaining tomatoes, chopped cilantro, avocado slices and a squeeze of lime.

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