Migas means “crumbs” in Spanish. Migas is also the name of at least three dishes I can think of. One is a Mexican soup, one is a traditional Portuguese dish, and the last, New Mex Migas, is a chiliquiles-like Mexican-style plate of scrambled eggs that is most associated with Austin, TX.
*You may substitute salsa verde for the freshly roasted green chiles
- 2 tablespoon unsalted butter
- ⅓ cup chopped green onion (green parts only)
- ¼ cup chopped roasted and peeled green chile (or more to taste)*
- 8 large eggs (beaten until smooth)
- salt (to taste)
- 4 ounce tortilla chips (about 2 3/4 cups) preferably stale
- 2 cup grated cotija cheese (divided)
- ½ cup cooked black beans
- ¼ cup Mexican sour cream (plus more to taste)
- 1¼ cup coarsely chopped cilantro
Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two.
Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese.
When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.