Preparation

Migas exists in various forms across Spain and Mexico, united by one brilliant principle: stale bread is a treasure waiting to happen. This version leans into the Mexican side with salsa verde but welcomes any stale flatbread to the party—your dried-out naan has just as much right to be here as day-old tortillas. It's democracy, deliciously enacted.

Preparation

1. Heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat. Add the torn flatbread pieces and fry until golden and crispy on the edges, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add a bit more oil if needed. Sauté the onion until translucent, about 3 minutes.
3. Add the garlic, poblano, and jalapeño. Cook for another 2 minutes.
4. Pour in the salsa verde and bring to a simmer. Let it bubble for 3-4 minutes to concentrate the flavors.
5. Return the crispy flatbread pieces to the skillet, stirring to coat them in the salsa. They should soften slightly but still maintain some texture.
6. Create wells in the mixture and crack the eggs directly into the pan, or beat the eggs and scramble them into the mixture—your choice.
7. Cover and cook until eggs are done to your preference, about 3-5 minutes for sunny yolks, longer for scrambled.
8. Remove from heat and top with crumbled queso fresco, fresh cilantro, avocado slices, and a squeeze of lime.

Cultural note: Traditional Spanish migas use chorizo and grapes, while Mexican versions lean on chiles and salsa. This recipe honors both by focusing on technique rather than dogma. Use whatever stale flatbread you have, and the method will reward you regardless of origin.