Has Claws

Thai Migas


“I have to do a fusion dish this week for /r/52weeks of cooking.  What should I do?”

“How about Mexican Thai?!?!”

“WTF is Mexican Thai??”

“I dunno, that’s for you to figure out”

So with that conversation I set out to figure out what Mexican Thai would be.  Due to a crazy schedule I decided to go with a breakfast dish, figuring I would have plenty of time on Saturday morning to make the dish and get it posted.  Well I was right regarding at least one of those things, but sometimes that happens.  After much googling and searching in recipe books I decided that the best Mexican/Texan dish to cross with Thai cuisine was a breakfast dish known as migas.  Similar to chilaquies, migas features fresh corn chips along with eggs, tomatoes, and seasonings.  Since I was going the Thai route I also looked at various egg curries, to get an idea of what flavor profiles would work best for what I was looking to do.  In order to go the extra mile I also made my own chips using some corn tortillas that were getting close to the end of their life.

Has Claws

serves 2-3


Vegetable oil for frying

4 corn tortillas, cut into quarter

1 tbsp butter

4 eggs

2 shallots, diced

3 scallions, diced

1/2 tsp fresh ginger

1 thai chili, seeded and sliced

2 tomatoes, diced

cilantro (optional)

siracha (optional)


  1. Heat the oil up in a large skillet or fryer until hot but not smoking. Gently lower in the tortilla quarters and cook until brown on all side. Set aside on a paper towel.
  2. Melt the butter in a large skillet, then add the eggs cooking for 2 minutes before adding the shallots and scallions, reserving the green tips for later. Cook until they start to turn golden.
  3. Once the shallots and scallions are golden, but the eggs still slightly runny. Scrap the pan, insuring that all the egg cooks and none of the chips burns. Add the thai chili along with the tomatoes and the green tips of the onion. Cook for an additional 5 minutes, or until eggs are at desired temperature. Serve topped with fresh cilantro and siracha sauce.

This breakfast was a HUGE hit and extremely filling.  The only down side was in the chip making process where I didn’t read the lines on the inside of my fryer correctly and wasn’t able to use the basket.  Luckily gently dropping them in and fishing them out with a metal spatula worked just fine!  To top it off I served Joe a Banana Lassi, which went perfectly with the heat of the dish. I left off the nuts and added 1/4 tsp of amchur powder to the dish as a nod to the more popular mango lassi.  Perfection!