How to make Colm O'Gorman's easy Mexican eggs, perfect for a family brunch
This week’s recipe is a lovely Mexican dish that is perfect for a family weekend brunch. ‘Migas’ means ‘crumbs’ in Spanish, and the dish has its origins in Spain where stale bread is fried with other ingredients to make a popular breakfast or tapas dish. The Mexican version uses tortilla instead of bread, and always features scrambled eggs. It is a perfect brunch dish which can be prepared in about thirty minutes and then served in the middle of the table.
I use chorizo and corn in my migas. Use fresh corn on the cob if you can, it adds freshness and sweetness to the dish and works beautifully with the sweet sauteed onion and peppers. Slightly stale tortillas work best for this recipe. If you buy yours fresh, just remove them from the wrapper and let them dry out for an hour or so before you toast them. This is not essential, but it will give you a crisper tortilla chip. I toast my tortillas in the fat left over after crisping up the sliced chorizo. This adds some lovely flavour and a little colour to the tortilla wedges.
