migas-with-tomato-chipotle-coulis Recipes

migas with tomato-chipotle coulis

One of the chefs I was most excited to meet at last week’s Bahamas-fest was Sue Torres, the talent behind two of my favorite places to eat in my neighborhood, Rocking Horse (she’s no longer there, but was the one who put their stepped-up Mexican menu on the map) and Sueños (her current, inordinately delicious hidden-away new-Mexican restaurant, replete with a designated tortilla cook). Sure enough, her demo was totally packed and I have her mussel recipe still waiting for me to give it a spin at home, however, when I got home from a week of pork belly and fois gras and four to seven course meals, what I really wanted was something simple.

corn tortillas, wedgesmaking tortilla chipsshameful winter tomatoeswhisking eggscrisping the chorizotomato-chipotle coulis

So I hunted around and hunted around — look, I don’t even want to admit how long I did. I seem to be going through a phase of more extreme than usual pickiness coupled with laziness so basically I was looking for a dinner that took 20 minutes or less to cook and was made of magic — and le voila, Torres’ migas recipe crossed my browser and dinner was, at once, decided.

tortilla chips

As you’ve might have noticed, we’re big fans of breakfast-for-dinner around here. Since neither of us gets a nice plate of scrambled eggs and toast for breakfast most days of the week (more like a bowl of cereal or a cup of coffee grabbed on the way from the subway station!), we welcome the comfort any time of day. Plus, when it comes to budget-friendly meals, you really can’t beat the humble egg and tortillas.

eggs, chorizo and tortilla chips

Sue Torres’ Migas (Mexican-Style Breakfast)
Adapted from Sueños Restaurant, NYC

Migas is Spanish for “crumbs” and the dish is one of those Tex-Mex staples thats a hangover great with oil-crisped tortillas, onions, tomatoes, hot peppers and whatever else you want to serve it with — cheese (goat cheese would be especially awesome), refried beans, warmed tortillas, home fries, salsas and hot sauces. There are probably about as many ways to make it as there are people who eat it for breakfast, and I’d wager that nobody actually uses a recipe for them but hey, I’m a gringo. And I really like Torres’ cooking.

Making your own tortilla chips is not a requirement but the thought of crushing Tostitos into my dinner seemed all wrong. I simply cut up some thick corn tortillas and fried them in a 1/2-inch of bubbling flavorless oil until they were golden on both sides, drained them well and quickly salted them. And then tried not to finish them before dinner.

Lastly, it’s worth noting that the coulis seems to be a real staple in Torres’ cooking. It’s used in her mussel broth, it’s ladled over entrees or puddled beneath them. If you end up with extra, have fun with it.

Serves 4

Tomato-Chipotle Coulis

2 large, round tomatoes or best available
2 garlic cloves, minced
1/2 white or Spanish onion, minced (Torres says the white onion is more commonly used in Mexico)
1 chipotle en adobo, from a can (I used half of one and thought it had a plenty-big kick, you can always start with a quarter and add more if desired)
Kosher or sea salt to taste

Puree all of the above in a blender jar. Heat a sauce pan over high heat. Add oil to coat. Once the oil it hot, add the sauce. Cook for 15 minutes or so and season to taste.

Demonstration tip: Torres said that if you ever end up with a sauce too spicy, you can add a splash of cream to cool it off.

Migas
2 links Mexican or Spanish chorizo, removed from casing, diced or coarsely chopped
4 tablespoons oil (a mixture of corn and olive oil works best)
8 eggs, lightly beaten
20 corn tortilla chips, preferably fresh
Fresh cilantro for garnish

First, cook the chorizo. Heat a medium-sized stainless steel saucepan over medium-high heat and add two tablespoons of oil. Add the chorizo and cook, stirring frequently, until the chorizo is golden and cooked through, about ten minutes. Add the eggs and after a minute, the chips. Use a wooden spoon to crush the chips as you stir to cook the eggs. Cook for about five minutes (mine took less) or until almost cooked through.Remove from heat.

[Deb note: I’m a stickler about not overcooking/drying out scrambled eggs — blech — and always remove them from the heat while they still look a little damp; they continue cooking in their residual heat even once plated.]

Set up four plates for serving. Ladle some coulis in the bottom of each dish, top with some of the egg mixture and sprinkle with the cilantro. Serve immediately.

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121 comments on migas with tomato-chipotle coulis

  1. Breakfast for dinner is definitely one of my favorite things and this looks fantastic. Sometimes on the weekends when I’m lazy, I put salsa in my scrambled eggs instead of chopping vegetables. Highly recommended, especially with black beans. Also I’m totally with you on dry eggs, ick.

  2. I never knew what this dish was called before, but I’ve been cooking tortillas and eggs and whatever else I had on hand in this way for ages, and it is delicious. However, the tomato-chipotle coulis is new to me and definitely sounds like it will be fantastic on all sorts of things.

  3. MBT

    mmm, this looks so good. I’ve never been a big breakfast for dinner fan (I hated eggs as a kid), but I think I might be changing my mind, especially with things like this :o)

  4. MSMama

    I made a similar recipe recently but used a can of fire-roasted tomatoes because the ones at the market were not at all nice. Yummy!

  5. Celeste

    Between this post and the one I drooled over at Homesick Texan, I think migas needs to be in my future, and hopefully soon!

  6. Does the original recipe call for Mexican or Spanish chorizo? They’re totally different. When I lived in NYC I couldn’t find Mexican, and now in L.A. Spanish (which I prefer) is much more elusive.
    This looks fantastic either way — I’m sure it will go on my mealtime recipe list!

  7. Love it! A few weeks ago I opened a can of chipotle en adobo and it took me 2 weeks to use up as much of it as I could in various dishes before it went bad. Wish I had this recipe back then! I think we’re done with chipotles for a while. lol

  8. Victoria

    Mmm, this looks wonderful.
    Both my mother and my boyfriend are squicked out by even slightly damp eggs, so there have been two revelations in my egg-making career: 1) Scrambled eggs don’t have to be dried out and 2) If you happen to be eating with someone who insists on eating dried out eggs, it is not too difficult to pull yours out early and leave theirs on the burner.

  9. I’m so excited. I have an abundance of eggs and chipotles in my kitchen at the moment and this looks like the perfect use for them! Also, clearly we live in the same hood because both of those restaurants are right by me. I’ve never tried Suenos, but now I absolutely MUST! Perhaps this weekend…

  10. Susan

    Wow..this sounds really good. I’m not much of an egg eater..but my husband is. He will love this Sunday morning.

    The coulis will be great with many of the Mexican dishes I make. I’m glad to see the cooked coulis. I’ve tried to explain that technique and get quizzical looks and deaf ears from people. They just don’t seem to want to cook what they believe is better fresh. Some of the sauces are really improved by cooking off some of the liquid and concentrating the flavors. I can’t wait to make this one! Thanks, Deb.

  11. debinsf

    Oh, yum! Rocking Horse was the first real restaurant I ever went to in NYC in the 90’s. It’s one of my favorite meals ever. Migas is one of our staple “I haven’t made dinner” dinners, but not all fancy like this. I’m gonna try it tonight!

  12. yummyummy…

    I had chorizo and eggs in mexico! I got the Mexican chorizo which you can get at carnicerias (mexican butcher shops). Deb is right, mexican is more tender (loose ground meat), whereas chorizo is firmer (like a sausage).

    I thought iLiked Spanish chorizo better, but cooking Mexican chorizo with eggs really infuses the tenderizes the texture of the eggs. I highly recommend it.

    My boyfriend(spanish boy) cooks the spanish chorizo with pasta and tomato frito, a sweet tomato base.

    Whatever the case, Chorizo is ALWAYS good.

  13. Elizabeth

    What is adobo, anyway? I have some seasoning called Adobo but it’s like a Mexican version on Mrs Dash or something…

  14. Yum, I have had migas at a restaurant that their version was; yellow corn tortillas that were julienne strip cut and sauteed with the onions first so as to carmelize before the eggs and etc is added. We make breakfast for dinner too!

    Love your blog…
    ~Dawn

  15. Cindy

    My sister lived in Colima, Mexico for a few years, and this sounds just like a dish she taught us to make. But there they called it chilaquiles. One technique was to let the tortillas, torn into ‘rags,’ dry out in the sun before tossing them into the scrambled eggs. Yum! Thanks for the great idea for supper!

  16. I have migas at my favorite breakfast restaurant, but I love some of the specifics in this recipe. I think I’ll be making this very, very soon. Thanks for the inspiration!

  17. lisa

    The name of the restaurant should be spelled “sueños” with the tilde on top of the “n”. Without it, the pronunciation would be different and the meaning as well. “Sueños” means “dreams” in English, and “sueno” (without the “s”) means “I sound” from the verb “sonar”. Therefore, the accents and diacritics on words are important. If you are unable to place the tilde on the “n”, you could alway copy and paste it from my comment.

    Despite that orthographic faux pas, I think this dish looks wonderful. I love making my tortilla chips that way!! They taste so much better and heartier than those already-made versions.

  18. mixette

    Our most famous Austin migas mecca was recently torn down to make way for a now-postponed hotel project. Grrrr…

    Yours look and sound so good. Now I’m tempted to make them at home rather than trek out on Sunday mornings . I won’t even have to change out of my pajamas!

  19. ScubaChick

    Hmmmm… did your friend mention Chilaquiles? Chilaquiles is traditional Mexican breakfast — which personally I think comes out more like vegetarian soggy Nachos.

    These Migas sound like a carnivorous version of Chilaquiles — but much much better!

    Buttttt….. Chipotle out of A Can? No, no, no. I’m surprised that Sue didn’t have a recipe for making your own Chipotle en Adobo– it’s easy as pie! Pepper pie, that is. And you probably have most of the ingredients in your kitchen (vinegar, garlic, onion, tomato (or ketchup for the cheaters))

    Though I imagine that on Sunday at 9am – soaking/boiling/roasting peppers is the last thing you want to do!

  20. Elizabeth

    As a transplant to Austin, I can say that this dish is probably the most prided, authentically Texan meal I’ve found. Every restaurant has it’s own variation, the best ones use freshly-fried tortilla strips (not chips) and the worst use store bought corn chips. The are definitely different from Chilaquiles, which to my (limited) knowledge is more “Interior” Mexican cuisine than the Tex-Mex Migas. Incidentally, I’ve never seen it served with Chorizo here, it’s usually meat-free–usually containing vegetables such as peppers, tomatoes, potatoes and onions–and very satisfying as such. Some restaurants serve the migas with a sauce such as queso, red, or green chili. Another variation is of course, migas breakfast tacos or migas breakfast burritos. Yum!

  21. Carrie

    Can anyone suggest an alternative to the chipotle en adobo? I’d love to make this, but I’m afraid the chipotle would be too spicy for my family. Thanks!

  22. Delicious! I’m so with you on dehydrated scrambled eggs. I like them a la francaise so they are solid but still wet. And scrambled eggs with Mexican flavours sounds like heaven to this English girl who cannot get enough of Mexican food here in America. ( It’s never done well back home in England, & I’m trying to singlehandledly prove that fashion editors eat!) LLGxx

  23. I LOVE Suenos. And used to love Rocking Horse when she was there. As a kid growing up in Texas, I would get migas for Saturday morning breakfast at this little dive we’d go to. Wow. And then later, in Austin, when I was teaching, I’d make treks down to Las Manitas to have migas. But I have to admit: this tomato coulis is genius! It would so lighten the dish. Yum. I’m making this weekend for our house guests.

  24. deb,

    I recently noticed you’re in Technorati’s Top 100. Not sure how long you’ve been there. I’m awfully proud though and it’s exciting to watch you get the growth Smitten Kitchen deserves!

    Ya see, unlike some other popular blogs, yours doesn’t actually suck.

  25. Cris

    MommyAmy – none of the kids in this house are chipotle ready yet, so whenever I open a can just to get 1/2 a pepper and some sauce, I throw the rest into a small ziploc bag and then into the freezer. Then a month or two later when I need another, I just slice a frozen disc off the end and don’t have to waste another can. Hope the idea helps!

  26. Giovani

    A little off topic but I wanted to let you know I’m making dinner and dessert for five tonight. We’re havng Zuni Roasted Chicken served on Parmesan-Basil Bread Salad (the bread is amazing), and for dessert we’re having Chocolate Peanut Butter Cake. Random pairing of two delicious recipes I’ve had floating in me head since the day I read them on this website. Thank you for endless inspiration.

  27. Instead of pancake breakfasts, the church we attended in Houston did a version of this, and everyone would make complete pigs of themselves, it’s just so good. We now do a simplified version at least once every two weeks when we’re really out of ideas for dinner and pressed for time, just fried (vege) chorizo, refried beans, scrambled eggs and salsa, all piled into a flour tortilla. But now I can’t wait to try it this way…much more saucy.

  28. Laura

    This looks delicious!

    I also wanted to let you know that all of the links in you good reads section have disappeared, at least to me. I don’t know if anyone else is having trouble viewing.

  29. deb

    Carrie — Just skip them. Or only add a smidgen of the sauce, skip the pepper. Like I said, do it to taste. If you feel you can add more, you’ll have time to do it.

    Livia — Ooh, actually I did. But it was mostly to taste. Some chorizos will give off more oil than others.

    Pamela — Grapeseed or canola, I think. Though I am sure you can use corn too, they are corn tortillas. It really doesn’t matter.

    Kathleen — No, I think I missed the window this year. (It was yesterday, I think.) Been too busy to bake!

    Laura et al with Reads questions — Ah, now I get it. The links are generated by Google Reader, which must be having some issues right now. If it continues for days, I guess I’ll have to seek out another solution. [Groan. This is the first decent one I’ve found.

  30. Nicole

    If you love this, I would highly recommend you try making Chilaquiles some time– also such a delicious and authentic Mexican morning treat! I would also highly-highly recommend trying the mexican chorizo with this dish– mexican chorizo does an amazing thing when cooked with scrambled eggs– because of it’s loose consistency they combine together to make an incredibly flavored egg dish

  31. I make a breakfast dish very similar to this except that insead of frying up the corn tortillas I leave them soft and add them into my egg mixture while cooking. The result is similar but insead of a crunch, the effect is more of a soft comfort foody type dish.

    Love the Coulis! Can’t wait to try this :)

  32. I love Migas, and love making homemade tortilla chips! See, now you have me all craving these, while I sit here with my cold cereal for breakfast. Must make them this weekend. Thanks!

  33. This recipe is just what I’ve been looking for! I have all these ingredients in my fridge and I have been scouring the web trying to find something I wanted to make…also being especially picky and lazy lately…well now I have found it! The only thing I would need to get is the chorizo and I am wondering Deb, have you ever tried that soy stuff? Soyrizo I think it is cleverly called. I wonder if the flavor is close enough that it would taste the same as the real thing…

  34. mger

    When I’m feeling lazy or like gesturing toward healthiness, I cut up my corn tortillas, lightly coat them in oil and bake them in the oven until they are crisp and lightly golden brown. I’d recommend trying this alternative to deep frying for migas — it always seems easier and like there’s less clean up afterward. Obviously, you get a slightly chewier chip, but once you throw them into the eggs that’s hardly a bad thing.

  35. A agree with mger about baking the tortillas … I have been doing it that way for years and the result is always delicious. Migas is a popular Sunday morning breakfast at my house and I almost always use the soft Mexican chorizo, which I cook in advance and drain off the grease.

    Now I wish it was Sunday!

  36. Nishta

    yay Deb’s back! I’m a Houston girl, and migas are a staple down here. we just did bfast for dinner Tuesday with another favorite, huevos rancheros. mmmm.

    we get such good ones down here, I’ve never made my own tortilla chips before…but with a recently purchased giant stack of tortillas, I think you have inspired me to try my hand this weekend! I’ve already got a bag of limes ready to be juiced into accompanying margaritas :)

  37. For those who have folks with tender tongues at table, rather than taking the heat level down for everybody to suit one person, we provide a little sour cream, (or crema fresca, or créme fraîche). They all work to cool the peppery heat- just depends on what you have on hand or can easily find.

    Chipotles in adobo keep covered in the refrigerator for quite a while, especially once taken out of the can. If you have teensy odd bits leftover? We just chop/stir it into that jar of salsa we Texans always seem to have in the refrigerator or make a chipotle mayo with it to have on hand for sandwiches.

  38. Hello, delicious. I made a big pot of borlotti beans last weekend, and had planned on bean quesadillas last night for dinner. But I had this coulis in my head all the way home, so I made it to go with the quesadillas and it was fantastic. I proceeded to eat it like salsa on top of more chips than I would like to admit to eating. I used canned whole tomatoes, since I had half a can left, and a full chipotle because I can’t get enough of them and it was delicious. I think this has become a new staple for me. Thank you!

  39. beth

    I’ve never had migas like this before – the dishes I’ve had have always centered around a tomatillo salsa (which I’m a sucker for). Perhaps I’ll give this one a go.

  40. Divash

    I learned of this dish from a great friend of mine from Monterey (Mexico, not California), only she called them miguitas, and they were a vegetarian dish. She recommended using half flour tortillas and half corn, and her only ingredients were sliced tortillas (pan-fried, not deep-fried), eggs, white onions, fresh tomatoes, salt, and pepper. I thought I was cheating to add anything to this basic recipe, but cheat I did, with cheddar or white cheese, or sometimes a bit of avocado and a sprinkle of lime juice when it was finished cooking. I can’t wait to try your version!

  41. Stephanie

    This sounds delicous. I am thinking I might have to make it since I have soy chorizo in the freezer. Dont judge me:) I know its sad that I will be using the soy stuff but since I love to eat but dont eat pork, a girls got to do what a girls got to do.

  42. Never made migas this way, although we have them quite often. We usually just throw in some fresh pico or salsa, yes, we always have some in the fridge, along with some sauteed veggies and black beans and cheeeeeeeese! So good.

    Homemade tortilla chips are so easy and way better than tostitos or even the better versions we have access to here in Austin. Try them, you’ll love them!

    We toss in the tortilla chips near the end of the cooking process, never with the eggs, because they get too soggy. We like them not completely crunchy, but not soggy. Ick…soggy bread…gag…urp. The heat from the eggs softens them enough to be easily eaten. Yum.

  43. Wait, did I just see cilantro in a Smitten Kitchen recipe? Did you leave it off of your bowl? (As a fellow cilantro-hater, that’s my usual strategy.)

  44. OMG! I love Migas! I used to work at a fancy restaurant that would never serve such a thing, but thats what the cooks ate! they finally let me try them, but would never give me the recipe. Now I got one. They put diced avocado, cojito and cheddar cheese, pinto beans, and green onions on theirs. Awesome! thanks for revealing the secret!

  45. deb

    Amber — No, I used parsley. But I can’t discuss my cilantro aversion any further on this site because every time I do, the entire comment section turns into a mix of “you’re crazy! I eat it on everything! I sprinkle it on my breakfast cereal!” and “me too!”. I know now that never between will these groups meet. I have made peace with it. :)

  46. NataleeRae

    Migas are my absolute favorite breakfast ever! I had to learn how to make them because I can’t find them in Northern California. If you ever make it to Austin, TX, the best migas on the planet are at Las Manitas. :)

  47. Steph

    Wow! My dad made Migas for us all the time growing up. Whenever I asked any of my friends if they had ever had it, everyone looked at me like I was crazy and that I had made this random word up!

    Glad to know there are others out there ;)

  48. Debra

    I had some extra tomatoes so I made a double batch of the Tomato-Chipolte Coulis using 2 chipoltes. I’m going to be freezing part of it. Anyway, it is very delicious. Just how I was hoping it would taste. It will be great as a sauce with many Mexican dishes. I did alter the recipe slightly: before adding the sauce to the heated oil I sizzled (in the oil) about a Tbsp each of New Mexican chile powder and cumin. Thanks for another great recipe!

  49. “more extreme than usual pickiness coupled with laziness”. . . hmm, sounds an awful lot like first trimester of pregnancy. Are we going to be getting some exciting news from you soon?

    Tongue firmly in cheek, btw.

  50. For some reason everyone seems to be posting food that’s making me homesick this week. Add yours to the pile. After breakfast tacos, migas are my favorite meal. Hands down.

  51. Love the idea of breakfast for dinner as a way to eat more vegetarian meals. We’ve been trying to cook/eat vegetarian once a week and your breakfast for dinner idea wins on two fronts: the comfort food aspect that you mention because there’s no time to cook “Sunday breakfast” for breakfast during the week and the vegetarian possibilities for dinner.

    As for the migas, any dinner that begins with frying tortillas loses it for me in the convenience factor if the first step is standing over hot oil which later has to be cleaned up! I’m perfectly happy to make my migas from the crumbs at the bottom of the bag (which is never Tostitos!). I think of migas in the same light as panzanella, which has been dressed up by all manners of inventive chefs who want to put their mark on such a simple dish. Use leftover bread/tortillas, esp. if day-old and add whatever is on hand. I’ve made chilaquiles (see my blog) with leftover turkey and my favorite tortilla chips. It’s not restaurant fare, but it’s quick and delicious and truly takes just 20 minutes to get it in the oven.

  52. Anna

    Made this last night- delicious! Now, I don’t know if I’ll be able to STOP making it. I sort of coddled the eggs whole in the sauce, instead of scrambling, because I love a runny yolk. Thanks for a great recipe!

  53. priya

    quick question: do you actually just put two entire tomatoes as is into the blender jar? (after coring them, obviously?) peel and all?
    thanks so much!

  54. Scott

    Single serving- 1/4 stick of chorizo pan fried, add a handful of crumbles from the bottom of a bag of your favorite corn chips, 2 eggs scrambled, cook to desired consistency, serve on warmed corn tortillas with your favorite hot sauce. Will the coulis become my favorite sauce? It sounds great.

  55. I made this for dinner tonight and used flat leaf parsley instead of cilantro as well! I used a whole chipotle pepper, but I’m sure half would be plenty for most folks (as you noted).

  56. kasey

    I made this tonight. I used mexican chorizo because that is what I could find at the store but I think next time I will make it with spanish chorizo because I think that’s what I prefer. I also left out the chipotle in adobo (also out at the store) and the coulis came out fine but the adobo would’ve added a little more depth of flavor. :) Still was a very delicious meal and I would definitely make this again. (Oh and I also went the lazy route and bought chips. I will have to try making my own next time!)

  57. Kate

    I was raised on Mexican food in New York City. I claim it as my go-to comfort food while being very comfortable with my extreme dislike for cilantro. Stick to your taste buds, Deb!
    Organic tortilla chips popped in the toaster for a minute make a great substitute for fresh ones.
    Thanks for the fun and delicious post!

  58. I love your blog! The colorful pictures make it so very interesting and just set it off. I really like the recipes also. I love to cook and am always on the lookout for something new to me. Thank you so, so much for sharing. Great post!

  59. Lisa

    Las Manitas in Austin, TX is closed. If you’re in Austin, Magnolia Cafe has very good migas.

    I made this dish yesterday and made the mistake of using Mexican chorizo. It was still very tasty, but it was SO much chorizo compared to the eggs. I didn’t realize there was a difference between Spanish and Mexican. I don’t think I’ve ever found the Spanish either.

  60. Heather

    After reading this last week I couldn’t stop thinking about the coulis, just as someone mentioned above. I whirled some up to put on top of our eggs Sunday morning – it was fantastic, and met by rave reviews. I just used canned tomatoes in lieu of fresh ones. Hope to make the whole dish soon. Thank you for supplying my egg addiction with some variety!

  61. Jessi

    I am part mexican and my favorite breakfast has always been migas. Now I am craving them… lol
    I slice my corn tortillas in strips… I find it’s a nice easy mouth full that way. Also This dish is like an omelet, add what ever you please, get creative, but I find it best with something spicy or tangy like a salsa on the side. I will have to try your tomato mixture :)

  62. SL

    I tried this Migas last night, and oh my, was it good! And that tomato coulis! It’s now my new favorite sauce, and i’m looking forward to finding other ways to use it. It’s one of those sauces that will be good on anything! Thank you so much for the recipe, -it’s a keeper.

  63. We Spaniards make migas in a completely different way, with breadcrumbs or flour, with chorizo sausage, bacon, pepper, sometimes even fish, grapes, or chocolate. Never seem the tortilla chip version before…

  64. cs

    That tomato chipotle coulis is soooooo goooood– I used 1 whole pepper. I made it to used up left over chipotle. I don’t typically like eggs and didn’t want to ruin dinner so I just plunked some sauce with old tostitos and some jack cheese into a pan and wow. I could have scrambled in the eggs and would never have known. I would have picked up chorizo had I known this would be dinner. Next time, I’m going to use the eggs and chorizo and make per the recipe. That sauce is crazy good and oh so hot.

  65. Vidya

    I hear ya. I’m not one for a big breakfast, I can only really stomach coffee and perhaps something small in the morning. But I do love breakfast foods…honestly, I could live off breakfasty/brunchy foods. Also, eating breakfast for dinner and dinner for breakfast and dessert for lunch is so much fun…it feels like you’re breaking the rules…we do it heaps around my house – we’ve been known to eat scones with jam and cream for breakfast, which is afternoon tea fare around here, and pancakes for dinner – which I hope everyone does!

  66. Gale

    Have you ever had or seen a recipe for Spanish migas? During my semester abroad my Spanish “mother” cooked two versions. One was made of bread (migas de pan) and the other was corn (migas de maiz). The corn version I think came from a mix. The bread version was made from scratch. My understanding was that it was basically bread soaked in water and crumbled into, well, crumbs. Then cooked slowly with garlic until toasty. That said, I’ve never found an actual recipe for the stuff and wondered if you had.

  67. cs

    I can’t stop thinking about Tomato-Chipotle Coulis. I have 2 over-ripe tomatoes now being stored in the refrigerator–sorry, yesterday they looked way overripe I figured they would get ugly between thurs-sat. I can’t wait to make this again. I’m not sure what I will do with it…but, swoon….I love this stuff. Thanks Deb.

  68. Eversince Taco Bell invented the Crunchwrap I put tortilla chips in everything: burritos, scambled eggs, whatever. It gives a nice salty crunch. I also like to make and butter my toast, then use scissors to cut it up and add it to the scrambled eggs while they’re cooking for an easy meal At the very end I sometimes add diced tomatoes which warm slightly before serving.

  69. Beth

    Long time lurker, first time poster! This being Day 4 of Snopocalypse 2010, I was looking for something quick, filling and readily available in my kitchen (strangely, yes I had EVERYTHING sans cilantro) for dinner. I used Mexican Chorizo we had made ourselves about a month ago and had frozen. The BF had never done “breakfast for dinner” and he being a big spicy fan, I knew this would be the perfect dish to reel him into the concept. Cheers on a perfect breakfast for dinner! and thank you :)

  70. kathy in st louis

    Used two cups canned tomatoes, a tennis ball-sized onion, two garlics, and half a chipotle. Baked my six cut tortillas brushed with oil, no salt. Used some kind of German sausage we had in the freezer and six pullet eggs. So delicious. We finished every bit between two people.

  71. Hillary

    Some of my favorite Austin memories are of migas and champagne filled brunches – I haven’t lived in Austin for awhile and have gotten quit good at replicating the Tex-Mex standard. But I just loved this coulis! This is also a great recipe to have on hand for anybody with gluten issues, as it’s a g-free breakfast. Thanks Deb!

  72. Cynthia

    Thank you so much for passing this recipe along. I cook with CORN tortillas a lot. I use only tortillas with the short list of ingredients. Most tortillas have an inordinately long list of ingredients, including a gum stabilizer. In NorCal where I live, El Aguila tortillas – available at Safeway – has two or three ingredients only – corn, lime, water. When you fry them – they taste a million times better than any of the tortillas with too many ingredients.There’s no comparison. I often make homemade salsa verde, but we have to have El Aguila tortillas around to eat it. I get the family size package and fry them all at once, in batches of 15 chips.If I get the 12 pack – that’s enough for only two servings!After frying, I store them in a paper bag, after they’ve been drained and lightly salted. They seem to keep longer in paper, but can be re-crisped in the oven if necessary. They would be the best in migas – Yumbo.

  73. As a chorizoholic, I’ve had your migas bookmarked for years, but I finally made ’em this week for a budget-friendly meal. The egg, chorizo and coulis make a simply perfect combination. In some sort of change of character, I didn’t even think of adding cheese!