Migas

Migas are tex mex eggs scrambled with leftover tortilla chips. Not only are they a good use of those leftover small chips in the bottom of the bag, to my tastes Migas are a more fun version of huevos rancheros. In these recipes I used blue corn tortillas, which didn't photograph as well as I would like. I think you could make these with any sort of leftover tortilla chip, although I opted not to with Tostitos Hint of Lime, or you can fry up your own strips of leftover tortillas. I made a version with eggs and one with tofu. Both recipes are posted here and both were really good. I preferred the tofu version while charlie loved the egg one.

 

Migas
Serves 2

2 eggs
2 tsp smoked paprika, chipotle or other chile powder
1/4 cup crumbled tortilla chips
1 oz cheddar cheese (optional)
yogurt or sour cream garnish (optional)
Salsa verde (optional)
avocado (optional)

Spray or oil a non stick pan, crack two eggs into it, scramble them and add cheddar and chile powder, add chips. Cook on medium until eggs solidify. Transfer to plate top with optional garnishes.

Tofu Migas
Serves 2

6-8 oz firm tofu
2 tsp smoked paprika, chipotle or other chile powder
1 tsp spike
1 tsp cumin
1/4 cup crumbled tortilla chips
salt and pepper
Optional veggies: half zucchini, half yellow pepper, 3 tablespoons onion, 2 mushrooms
Olive oil

Personally I find tofu scrambles more flavorful with veggies scrambled in. Saute veggies in nonstick pan with olive oil. Start with onion and slowly add pepper, zucchini and mushrooms (or any other combo). Add spices and saute for 2 minutes. Add tofu and break it up with your spatula so that it looks more like scrambled eggs. Add chips and saute until everything is warm. Correct with salt and pepper. Tofu scrambles taste much better than they look, but here's a photo. Enjoy!

 

Here's a picture of eggs made with the tofu migas recipe, these were super good too.