Migas (pronounced MEE-GUS) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. Of course, this snob doesn't deal with the meaty bits in my own dish.
Migas is a dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.
I like to tear up 2 corn tortillas per person eating (3 if they're a good eater) with my hands into small pieces and then I drop them into hot oil (I use canola, a little olive, and a little butter) until they are puffy and fairly crispy. Then turn down the head and plop on some salsa (Ro-Tel tomatoes are also good in this dish)..
Let the salsa soak in. Then pour in the eggs. It is of the utmost importance that you use organic free roaming vegetarian eggs. Anything else tastes like Styrofoam. I use 1 egg per tortilla. You can add sausage, bacon, jalapenos, chorizo, garlic, onions, sour cream, or guacamole if you like. I personally like it with diced bell peppers, diced broccoli, shredded potatoes, and crumbled queso fresco. Be creative! Improvisation is the real joy of cooking, you know.
Dust the dish with fresh cracked pepper and sea salt. Serve with piping hot flour tortillas and enjoy!!