Three steps to our take on migas with our Mahatma® White Rice, yellow onion, bell pepper, tortilla chips, salsa, pinto beans, sour cream, green onion, and various spices.
Melt butter and olive oil in a large skillet over medium heat. Add onion and pepper and saute, stirring occasionally until nearly tender, about 5 minutes. Add the tortilla chips and continue cooking, stirring occasionally until chips are golden, about 2 minutes more.
Crack eggs into a large mixing bowl and whisk to combine whites and yolks. Add salsa, rice, beans, cumin, chili powder, salt and pepper and stir to combine. Pour egg mixture into the pan. Using a heatproof rubber spatula, cook, scraping to fluff into curds and prevent burning, just until wet-set. Add cheese and continue cooking until it is melted and gooey and eggs are firm.
Divide migas onto plates. Top with sour cream and onions and serve immediately, passing additional salsa at the table.
This authentic recipe originates from Spain, migas was traditionally served as a breakfast dish and composed mostly of leftover bread or tortas. Although it sounds very wholesome in nature, the classic migas has evolved to become a staple in Spanish gastronomy and can now be found a staple dish in some of the best restaurants in the country. Chefs continuously experiment by adding ingredients like truffles, poached eggs, or squid ink.
Now, it’s your turn to explore your migas options–starting with our Rice Migas. This recipe replaces the traditional bread or torta crumbs for our Mahatma® White Rice and also combines a bit of Mexican flair. Normally topped with a runny egg, mix eggs right in with rice, your choice salsa, pinto beans, cumin, and chili powder. In addition, toasted tortilla chips add some crunch and a bit of extra saltiness.
So what are you waiting for? Upgrade your breakfast, try our take on migas, and enjoy a tasty Mexican-style concoction, perfectly finished off with creamy sour cream and a bit of salsa.