Description
Migas at Kerbey Lane Cafe are a must in any visit to Austin, Texas. But if you can’t make it, just follow their recipe here.
Ingredients
For the pico de gallo (makes 4 cups):
- 3 tomatoes, seeded and diced
- 1 medium yellow onion, diced
- 2 jalapeños, seeded and diced
- 1/2 bunch cilantro, chopped
- Juice of 1 lime
- Kosher salt to taste
For the ranchero sauce (makes 4 cups):
- 1 tablespoon canola oil
- 1 large yellow onion, diced
- 1 serrano pepper, diced (or any other hot pepper)
- 4 cloves garlic
- 1 canned chipotle pepper, diced
- 1 teaspoon adobo sauce (from chipotle peppers)
- 1/2 ground black pepper
- 2 teaspoons chile powder
- 2 (14.5-ounce) cans diced tomatoes
- 1 6-ounce can tomato sauce
- Kosher salt to taste
For the migas:
- 2 tablespoons canola oil
- 8 eggs, beaten
- 1 1/2 cups broken tortilla chips
- 1 cup grated cheese (cheddar and Monterey Jack mixed)
- Warm tortillas, Spanish rice and black beans (optional)
Instructions
- To prepare the pico de gallo: Combine all the ingredients in a bowl. Season with salt to taste, and set aside. Pico de gallo will keep, refrigerated, for 1 day.
- To prepare the ranchero sauce: Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft amd transparent.
- Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
- Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
- To prepare the migas: Add the oil to a large skillet over medium heat. Add 1 cup of pico de gallo and sauté for about 1 minute. Add the eggs and stir gently. When the eggs are partially cooked, add the tortilla chips. Mix well until eggs are cooked to desired consistency.
- Top with cheese and 1 cup warm ranchero sauce.
- Serve with warm tortillas, Spanish rice and black beans.
Notes
Migas are a terrific brunch dish, but there’s nothing wrong with eating them at two in the morning either.
