This was one of my favorite dishes as a child. I didn’t know it by name until recently: Migas Norteñas. In fact, I still think of this as just a dish my mom use to make for my sisters and me when she wanted to serve a fast and easy breakfast. We just called it “egg and tortilla.” That’s all it is, but it’s amazing how delicious it can be. “Migas” in Spanish means “crumbs,” the implication being this dish is thrown together and served. That couldn’t be closer to the truth. Migas is a faster and more simple version of it’s close relative “chilaquiles.” Both are no-fuss ways to get a delicious meal on your plate in no time. My version has a little bit of a twist. Read on!
Only Four Ingredients
- Eggs
- Flour tortillas
- Salsa (or ketchup!)
- Extra virgin olive oil
The basis of Migas Norteñas are fried tortilla chips. Corn tortillas are typically used, but the way I serve Migas Norteñas is with flour tortillas ’cause that’s what I like best. All you need to do is fry them up in a bit of oil until they are toasty and crisped up.
Then, you add eggs. I crack mine right into the dish and mix it up. This part goes fast.
As you mix up the eggs, they start to coat the tortilla chips, almost batter-like. It’s about here where I assess if I want to add another egg. The ratio of eggs-to-tortilla is personal and ever changing. I might want more or less eggs any time I make this.
Today, I want more eggs, so I add one more. You can see there is just a bit more coating on the tortillas now.
One thing about Migas Norteñas, the egg can get dry really fast. I’m showing it below with the eggs a little wet. This has a bit more cooking to do, but not much or else the other bits will dry out.
Salsa Suggestions
Typically, Migas Norteñas is served with salsa on top. I have some suggestions for those if you really love your salsa:
My Recommendation: Ketchup!
If you know me or my blog, you know I love all things spicy. Here is where I throw a curveball at you. If you want to really enjoy Migas Norteñas the way I know and love it, you will skip the salsa and turn to a classic American* condiment—ketchup.
Yep. Ketchup. This is how I would eat it as a kid. I still make it the same way. There’s something about the sweetness of the ketchup that compliments the fried and crispy, yet tender bits of the egg and tortilla. If you’ve never had Migas Norteñas before, and don’t like spicy food, I suggest you give this a try.
I also add a bit of freshly ground black pepper and a bit of salt. You can add that when you first add the eggs to the skillet, but I always forget so I add it in at the end.
Serving Suggestions
I make Migas Norteñas as a single serving for myself. Typically, I enjoy this dish for a late breakfast, when I realize that I haven’t eaten anything, but it is a bit too soon for lunch, and I have a ton of things I still need to do. It’s very fast and easy and takes about 15 minutes from start to finish. For that reason, it’s also a favorite to make when the family is all doing our own thing for dinner, and I just want to make something satisfying without the fuss.
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Migas Norteñas
Equipment
- Skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 flour tortillas
- 3 large eggs
Instructions
- Rip up the tortillas into chips.
- Heat a skillet on a stove over medium heat. Add oil.
- When oil is heated, add the tortilla chips. Lightly fry until toasty brown and crisped to your liking.
- Quickly crack your eggs into the pan and scramble the eggs and tortilla together until all the tortilla chips are coated.
- Cook until the eggs are no longer wet, about 5 minutes.
- Immediately serve with some salt and pepper, and a bit of ketchup drizzled over the top or on the side.
*Though Americans have come to see ketchup as our own, it actually originated in Asia. You can read more about it on National Geographic.
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