Migas

About this recipe

Credit to Neto Craves, who originally inspired us to make migas with Just Egg, after he shared one of his favorite variations of the recipe, including onions, shallots, garlic and serrano peppers. We pared it down to the basics, so you can play around with different inclusions and toppings.

Made with corn tortillas, this version is a more Mexican-style adaptation of a dish with a long history in Spanish and Portuguese cuisine.

Have stale tortillas or tortilla chips? Use them in this richly satisfying scramble.

Serves 2

2 tablespoons vegetable oil
4 small corn tortillas, or tortilla chips (see note)
1 cup Just Egg
Salt
Salsa, hot sauce or pico de gallo, for serving

Equipment

Spatula
Nonstick skillet

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Toast the tortillas

Add the oil to a medium nonstick skillet and heat to medium-low. Line a plate with paper towels. Tear the tortillas into bite-size pieces and sprinkle them into the skillet. Toss to coat evenly with the oil and fry them until they are fairly crispy but not burned. Be patient: This can take 15 to 20 minutes. Once the tortilla pieces are nice and crunchy, transfer to the paper towel-lined plate and blot lightly to soak up any excess oil.

Note: You can skip this step and use 1 to 2 handfuls of tortilla chips instead. This is a great way to use stale tortilla chips.

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Add the Just Egg

Return the skillet to medium-low heat and add the tortilla pieces back to the pan. Shake your bottle of Just Egg well, measure out 1 cup and pour it into the skillet. Stir to make sure the tortillas are coated evenly. Scramble everything together until the liquid is cooked through. Season with salt to taste. Transfer to plates for serving.

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