Migas (Spanish for “crumbs”) is one of those dishes that is different in different countries. In the southwest, migas is a simple scrambled eggs dish with, at the very least, some fried corn tortillas (the “crumbs”) and chile pepper. Southwestern migas and Tex-Mex migas are basically the same dish with a variety of possible ingredients. Sometimes you’ll see additional ingredients like onions, cheese, tomatoes, chorizo or avocado. Here in New Mexico, you’ll still find different versions of migas, but the one constant is, yes – you know what it is – New Mexico green chile.
Today I’m sharing the southwestern style migas I have been making for years. I normally fry my own tortilla strips but have been known to use store bought tortilla chips, especially when I’m hungry and I don’t want to spend the time frying the tortillas. The ingredients and process for migas are simple and the final dish goes great with a side of beans, Spanish rice, or potatoes. The migas below are being served with leftover Roasted Fingerling Potatoes. If you feel like jazzing the eggs up even more, I’ve provided you with a list of additional ingredients or toppings. Experiment, have fun, and eat well.