Monday, May 18, 2009


You may have
already heard the Spanish word for crumbs: migas. It's also the name of a dish composed of leftovers and what's on hand. There are dozen of fancier versions, but this simple one is what I grew up on, and what my own son loves.

Slice up as many corn tortillas as you like, around two per person, into whatever shape seems convenient: wedges, strips, squares.
In a sauce pan heat on high at least an inch of oil. I use a small sauce pan, slightly larger than your average corn tortilla. When it's hot enough to surprise the food, ( and the food will absorb much less oil that way) fry the tortillas, a handful at a time. Drain on paper towels, salt to taste.

Heat a skillet, add a tablespoon of oil, scatter in the salted chips. Crack eggs on top, 1-2 per person. Fold the eggs in with a spatula, and continue folding until eggs are cooked to your liking.

Add a little more salt, and a dollop of sour cream.

Feeling wild? Garnish with avocado slices, grated cheddar cheese, a side of rice and refried beans, home made salsa. Hmm, maybe I should do that recipe another day.


  1. Ok. I'm going to do this soon. By the way, I made the cocoa cake over the weekend. The undeserving dining companions approve.

  2. Thank you. Now I know what Migras means.

  3. Migas is such a cute word. The Japanese have a cute word for crumbs too - panko, which literally means "baby bread."

  4. S: great, that's my word of the day, panko!
    CO: Not, of course, to be confused with la migra--
    M: Hallelujah! Had they not, I would have despaired of the power of molten cocoa.