Deconstructed Migas

For nearly a decade, I hauled goods that ultimately ended up in the hands of the consumer.  Although most of my loads consisted of the large variety (steel, glass, and lumber for future shopping centers, hospitals, and homes), I occasionally toted canned goods or department store items.

Once, I even hauled a load of wine bottles to a vineyard. :)

Which reminds me… now that the season of accelerated wining and dining and shopping is upon us, be sure to thank a truck driver.

As a professional driver, it was my responsibility to pick up cargo on time, secure it safely, and make delivery dates before the appointed hour.  Although grueling at times, trucking allowed me to crisscross 45 of the 48 contiguous United States and see some of the most spectacular scenery you could ever hope to see.  It also gave me an opportunity to sample some fabulous regional food.

The first time I had Migas was at a café in Brownsville, Texas after I’d read a post by The Pioneer Woman.  She extolled their virtues in terms I could understand (divine and heavenly, to name a few) and I agreed with her assessment from the very first bite.  Thanks, Ree!  A girl can work up a powerful appetite driving all the way to Brownsville.

Interestingly enough, Migas means different things in different parts of the world.  In Spain, they’re made with day-old bread, olive oil, garlic, and spinach — or alfalfa.  In Portugal, they’re made with bread, garlic, olive oil, wild asparagus, tomatoes, and fresh coriander.  (For a few other interesting variations, click here.)  Down South (or at least farther South than Oklahoma), Migas consist of eggs scrambled with tomatoes, onions, peppers, corn tortillas, and cheese.

The culinary term “deconstructed” has been rattling around in my brain for awhile, so I decided to give it a go.  Not sure what to deconstruct, I opened my fridge…

Eggs.  Salsa.  Corn tortillas.

Sounded like Migas to me!

Deconstructed Migas

1 tsp. butter

1 corn tortilla

1 egg, poached

1/3 c. salsa (liberal interpretation of “tomatoes, onions, & peppers”)

2 Tbsp. sour cream (in lieu of cheese)

Smoked paprika, for garnish

Chives, for garnish

Melt butter in a small skillet until sizzling.  Add corn tortilla.  Fry until crisp on both sides; set aside to drain on paper towels.

Meanwhile, poach an egg in boiling, salted water to your preferred “yolky-ness.”  (New culinary term…)

Place tortilla on a plate and mound salsa in the center.

(I used Salsa Me Krazy, which I won on basilmomma‘s show, Around The Kitchen Sink.  Thanks again, Heather and Brenda!)

Top with a poached egg and sprinkle with smoked paprika.

Garnish with a dollop of sour cream and chives on the side.

Commence further deconstruction!

Enjoying culinary architecture & trucking memories,


P.S.  This recipe (along with dozens of more favorites from around the world) is featured in Jane Sarchet’s FREE e-cookbook, Project Egg.  For details, click here.

31 thoughts on “Deconstructed Migas

  1. I thoroughly enjoyed reading your text … He is friendly, simple, clear and precise enough! (if not heavenly and divine). Let me know if you write a book!
    I will dare to make a small observation …: I would call to your recipe “Chilaquiles Santa Fe” (The name is from the city of Santa Fe de Guanajuato, in Mexico … where I live) because you have on your plate the same elements of our “Chilaquiles” and none of our “Migas” … many thanks, enjoy the road and God bless you!

  2. When we were kids & wanted to spend the weekend with our aunt, she would make us migas, with Salsa too. I love the poached egg, Kim.

  3. I hate runny eggs and all I want to do is dive into that plate of yummy goodness. That or drive to Brownsville and sample them in that cafe. Meet me there?

    • Shary, I hadn’t heard of them either until Ree mentioned them! (One of the wonders of blog reading…) I’m not sure if mine is a “miga” (singular), or if “migas” is plural, but either way it WAS delish. ;) Thanks for stopping by!

  4. Although I’ve never tried Migas before, I’m already a big fan looking at your deconstructed version! I love runny eggs… looks so yummy!

    • Nami, when that yolk mingled with the salsa and tortilla… oh my! I already liked the “scrambled” (original) version, but this took it a notch over the top. Thanks for your comment!

  5. This dish does look gourmet and I’m sure it tasted delicious. Ree’s Migas have been on my list for a while now… I’m not sure what I’m waiting for but your post is a sign that I should make the time. Love how you tie past professions to a wonderful new undertaking in the kitchen. Isn’t it nice how life is that way? How’s the pecan harvest coming along?

    • Nolita, I do hope you try them (Ree’s version is fabulous, but I was a happy camper with my deconstructed variation, too.) Yup, life hands us some interesting plates sometimes… and pecans. Lots and LOTS of pecans. Still picking! :)

    • Many thanks, Uru! Not bad for a mid-morning inspiration… aka, I was HUNGRY and the light was gorgeous for shooting photos of my “creation!” The fact that you labeled it “gourmet” just made it tastier. :)

  6. Girl! I had no idea you were a professional trucker…I mean the furthest thing from my mind!! What an adventure and life, and what an experience in food! You know I love your desconstructed Miga…it’s so so Boho–nothing ‘fancy’, totally natural as in if the egg slides off the side, then it’s even purrrdeeeeerrrr! You fascinate me, Kimby, w/your life…thank you for sharing this beautiful story, and I’m totally enthralled w/your memories…more more!! xo Ally

    • My dear Ally… remember the Frank Sinatra song “That’s Life?” (I’ve been a puppet, a pauper, a pirate, a poet, a pauper, and a king?) (Insert queen — and truck driver — or whatever it takes to pay the bills, lol!) It’s been an interesting ride… :)

  7. I have put salsa on eggs before but never thought about combining them with a tortilla. I will definitely try this! Thanks for sharing your recipe and for mentioning us in your blog :)

  8. Honestly, I haven’t tried making poached eggs myself. It takes some skills to do one apparently, I’d heard a guest complaining at a cafe one breakfast morning; he wasn’t happy with his poached eggs. Lol! Since, I haven’t the guts to diy.

    That’s hell of a dish you’ve got there, my dear! May I join u??

    • Shirley, I’ve seen all kinds of tips on making poached eggs (adding vinegar to the water, etc.) but I pretty much stick to the ol’ fashioned way… break your egg(s) into a bowl first, add enough salt to the water to “float” an egg, swirl the boiling water with a spoon, slip the egg(s) into the center of the swirl (aka vortex!), give them a gentle stir now and then, and take them out when the toast (or tortilla) is done, lol. If that sounds too daunting, by all means, please join me for breakfast! :)

  9. Oh my I wish I had one right now for breakfast! Looks absolutely delicious. I have always been fascinated by “truckers” (that didn’t sound right) but the whole idea of traveling across the country, seeing different scenery and meeting LOTS of different people just seems to interesting to me. As always great writing my friend! :)

Leave a Reply to Choc Chip Uru Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.