Texas-Style Migas with Ranchero Sauce

In most parts of the country, eggs are routinely served with toast, but in Texas, eggs and tortillas go hand in hand. The duo appears on breakfast menus in countless rib-sticking dishes such as burritos,
quesadillas and tacos. Another favorite—especially in Austin—is migas, which means “crumbs” in Spanish, but here refers to a tasty scramble of eggs, strips of crisp corn tortillas, and fresh chiles, tomatoes and spices.

 

Texas-Style Migas with Ranchero Sauce

 

For the sauce:

1 Tbs. canola oil

1 small yellow onion, chopped

1⁄2 jalapeño chile, seeded and minced

2 garlic cloves, minced

1 can (14 1⁄2 oz./455 g) diced tomatoes with their juices

1⁄2 cup (4 fl. oz./125 ml) canned tomato sauce

1 tsp. chili powder

1 canned chipotle pepper in adobo, chopped, plus 1⁄2 tsp. adobo sauce (optional)

Kosher salt and freshly ground pepper, to taste

 

For the migas:

10 eggs

Kosher salt and freshly ground pepper, to taste

2 Tbs. canola oil

2 cups (16 fl. oz./500 ml) purchased or homemade pico de gallo

1 1⁄2 cups (4 1⁄2 oz./140 g) coarsely broken tortilla chips

1⁄2 cup (2 oz./60 g) shredded sharp Cheddar cheese

1⁄2 cup (2 oz./60 g) shredded Monterey jack cheese

 

To make the ranchero sauce, in a saucepan, heat the oil over medium heat. Add the onion, chile and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a blender. Add the tomatoes and their juices, the tomato sauce, chili powder and chipotle pepper and sauce and puree. Return to the saucepan and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring frequently, until reduced to about 2 cups (16 fl. oz./500 ml), about 30 minutes. Season with salt and pepper. Cover and keep the sauce warm over very low heat.

 

To make the migas, in a large bowl, whisk together the eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In a fry pan, preferably nonstick, heat the oil over medium-high heat. Add half of the pico de gallo and cook until the onion softens, about 1 minute. Add the egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are just beginning to form moist curds, about 1 minute. Add the tortilla chips and stir to distribute throughout the eggs. Cook, stirring occasionally, until the eggs are barely cooked into moist curds, about 1 minute more. Remove the pan from the heat and let the eggs stand in the pan to allow the residual heat to finish cooking them, about 1 minute.

 

In a bowl, combine the cheeses. Divide the migas among 4 plates. Top each serving with a few tablespoons of the ranchero sauce and 1/4 cup (1 oz./30 g) of the cheese. Serve immediately with the remaining ranchero sauce and pico de gallo passed on the side. Serves 4.

 

 

Find more great recipes for sunrise specialties in our book

Williams-Sonoma Breakfast Comforts, by Rick Rodgers.