For me, migas is a dish completely wrapped up in connection with Bakery Bar. I’d just been starting to come around to the idea that eggs scrambled with other ingredients could be not a gooey mouth assault (see several random previous posts pertaining to my dislike of oozy eggs), and I was venturing further outside the gates of egg hatred. I looked at their menu and saw this item filled with things that I loved — tomatillo salsa, cotija, and house-pickled jalapenos. Sure! I thought. Why not? I ordered it, eggs cooked dry, with an English muffin, made with their own sourdough starter.

No towering vulgarity of food arrived before me. It was a perfectly portioned suite of eggs and fixins. I plopped a forkful onto a chunk of muffin and took a bite. Four silent minutes later, I licked the plate. The next day, I went back and ordered the same thing. I think I took my time with it and forced some distracted conversation with the friend across the table. I don’t remember which friend I brought, but I remember the sweet, tangy, spicy nuances of those jalapenos.

Because attempting to make migas just like Bakery Bar does would end up with lots of frustration unless they sell those peppers by the jar (hint hint), I make ’em my own way: eggs, scrambled (dry!) with tasty Mexiness. (Of course it rhymes with sexiness.) Five minutes of prep, five minutes in the pan, and you’re set for a zingy and filling breakfast. Or lunch. Dinner, too, come to think of it.

serves 1

1 tablespoon netural oil
1 poblano chile, ribs and seeds removed, sliced
2 shallots, sliced
3 eggs, beaten

to garnish:
crushed tortilla chips
chopped cilantro
2 tablespoons sour cream
2 tablespoons salsa
1 avocado, diced

Heat oil in an 8″ skillet over medium heat. Add chile and shallots and cook until soft and a bit brown, 3 minutes. Add eggs and cook to desired runniness. Empty skillet onto a plate and top with tortillas, cilantro, sour cream, salsa, and avocado.

What else could you put in migas? Plenty! Chorizo/soyrizo, cotija, different peppers, tomatillos… just don’t forget the tortilla love. This is made easily vegan with tofu instead of eggs, and some vegan sour cream.

Also, don’t scratch your eye after slicing poblanos, like I just did. You’d think I would remember these things by now.