Like many cultures, Mexico has a tradition of using eggs to turn stale bread into something delicious(think: French toast, strata, or bread pudding). Migas is basically eggs scrambled with stale or toasted corn tortillas, and it makes a tasty and nourishing breakfast. Kids Advisory Board tester Liana loved this recipe (so did her mom), and described it as a “scrambled tortilla bowl.”
- Cutting board
- Sharp knife (adult needed)
- Toaster or toaster oven (adult needed)
- Measuring spoons
- Small bowl
- Medium nonstick skillet
- Wooden spoon or heatproof spatula
- Pot holders
- 2 small corn tortillas
- 4 large eggs
- 1/2 teaspoon salt
- 2 teaspoons vegetable oil
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped * Cutting the jalapeño pepper is a good job for an adult. Wear gloves and be very careful not to touch your eyes before you wash your hands with soap and water.
- 2 tablespoons crumbled queso fresco, Cotija, or feta cheese, or 2 tablespoons grated cheddar cheese
- 2 scallions, roots trimmed off, green and white parts chopped
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons salsa
- 1 perfectly ripe avocado, peeled, pitted, and diced
- Put the tortillas in the toaster and toast until just golden. When they have cooled, break into bite-size pieces. Set aside.
- Crack the eggs into the bowl, add the salt, and mix well. Set aside.
- Put the skillet on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the onion, bell pepper, and jalapeño pepper (if using) and cook until softened, about 5 minutes.
- Add the eggs. The eggs on the bottom, closest to the heat, will cook first. Drag the spatula across the bottom of the skillet to move the cooked eggs aside so that the uncooked eggs can move closer to the heat. Add the tortilla pieces and keep pulling the cooked eggs aside until the mixture is firm and cooked, 3 to 5 minutes.
- Serve right away with any or all of the toppings.