Rarely a weekend goes by when the wife and I don’t pick up chips and salsa at the Orale stand at the West Side Market. Good luck finding better of either in Cleveland. By Wednesday or so, all that remains are a few handfuls of stale chips and a few spoonfuls of salsa. That’s when I make migas. “Migas”—literally “crumbs” in English—is a recipe that utilizes leftover bits of bread or, in this case, tortilla chips.

Serves 2

  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 handfuls leftover tortilla chips
  • 3 tablespoons Greek yogurt
  • Juice of 1⁄2 lime
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped finely
  • 2 scallions, white and green parts, cut on the bias
  • 1⁄2 cup grated jack or cheddar cheese


  • Chopped fresh cilantro
  • Salsa
  • Guacamole
  • Green onions
  • Quartered limes
  • Yogurt-lime sauce

Crack the eggs into a large bowl. Add a good pinch of salt and pepper (watch salt, as chips are likely pretty salty) and whisk well. To this mixture add the chips, breaking them up first with your hands, then a wooden spoon in the bowl. You want small-ish pieces but not dust and crumbs. Allow the chips to absorb the eggs for at least 5 minutes.

Meanwhile, mix to combine yogurt, lime juice, cilantro and a pinch of salt. Set aside.

Place a large skillet over medium heat. When hot, add the olive oil. Add the yellow onion and cook for about 2 minutes, until softened. Add the green onion immediately followed by the egg mixture and stir. You can prepare this as you would scrambled eggs, stirring until the eggs are set. I stir once or twice and allow the eggs to set up like a pancake or fritatta, which gets flipped halfway.

When cooked through, place the eggs on warmed plates and top with cheese. Serve with garnishes.