Wednesday, 29 February 2012


Another very quick and simple breakfast dish. Migitas (or migas which seems to be a more common name, and also means "crumbs" in Spanish) are simply corn tortillas, fried until golden and then scrambled with eggs.

There is not a lot to describe, the tortillas are cut into strips of about a finger's width and a couple of inches long - but there is no need for any precision - when golden brown the eggs are added and everything is scrambled, seasoned and served, either alone as a light breakfast, or in a tortilla.

For the frying butter is nice as is lard, but vegetable oil is grand, and I find two tortillas per three eggs to be the ideal proportions.

Some versions contain onion, tomato and some chile, much as you would if making Machacado, however I prefer the simpler version with nothing but egg and tortilla, and if I were going to do something more complicated I'd rather make machacado or chileaquiles anyway.

One thing I do notice about Mexican egg dishes, especially these breakfast dishes, is that they are not afraid to cook the egg a lot quicker and faster the I would. I'm used to cooking scrambled eggs very slowly and carefully and generally serve them a lot looser than any Mexcican seems comfortable with. "If they are done in the pan then they are overdone in the plate" isn't the motto here. In fact the normal procedure is to fry the tortilla strips, then crack the eggs directly into the pan and mix until roughly scrambled and tightened.

If you are in a hurry Migitas are perfect, they can be cooked and on the plate in seconds, so are a fantastic quick breakfast. They also have some texture, which I like because personally I find eating plain scrambled eggs in the morning more of a chore than a pleasure.

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