The Neptune Warrior

It is the perfect dive site breakfast!

Growing up in the heart of Texas, I was cradled in a community where food was as much a part of our heritage as the sprawling ranches and the hot, arid breeze that danced through the mesquite trees. One of my fondest memories is of the traditional Tex-Mex Migas, a recipe that has been passed down through generations, a symbol of comfort and family.

I recall the mornings when the air was cool and the waters calm – the ideal conditions for scuba diving. We would wake up before dawn, the sky painted with the soft blush of potential. There’s something about the underwater silence, the muted world below the waves, that makes you appreciate the simple things. After emerging from the depths, where the only sound was the rhythmic cadence of my breathing apparatus, I would yearn for something grounding, something that reminded me of home.

That’s where Migas came in – it was more than just a meal; it was a ritual. On dive trips, while the gear was still dripping and our skin was still pruned from the water, I would find the nearest kitchenette, usually the back of my truck or in the rent house we were basing out of. There, I’d whip up a hearty batch of Migas, cracking eggs with one hand, the other still shaky from the excitement of the dive. The sizzle of onions and jalapeños in the hot pan, the aroma mingling with the wet still on my skin, was a sensory bridge from sea to land.

The tortilla chips, roughly crumbled, mixed with the soft scrambled eggs, cheese, and salsa, created a melody of textures and flavors that was both invigorating and soothing – perfect for unwinding after the morning’s escapades. Each bite was a taste of home, a reminder of where I came from, and the adventures yet to come. It was, and always will be, my post-dive solace, a tradition that connects the depths of the ocean to the depths of my roots.

Tex-Mex Migas Recipe

Ingredients:

• 12 Large Eggs
• ¼ cup Milk
• ½ teaspoon each Ground Cumin, fine sea salt, freshly-cracked black pepper
• 1 tablespoon Olive Oil
• 1 Small White Onion, peeled and diced
• 1 Jalapeño, seeded and finely chopped
• 3 cloves Garlic, minced
• 2 large handfuls Corn Tortilla Chips, roughly crumbled
• ½ cup Salsa (homemade or store-bought)
• ½ cup Mexican-Blend Cheese, shredded, plus extra for serving

Toppings (optional):

• Chopped fresh cilantro
• Diced red onion
• Sliced avocado
• Diced tomato
• Extra salsa

Instructions:

1. In a large sauté pan, cook the onion, jalapeño, and garlic until soft.
2. Beat the eggs and milk together and add to the pan, scrambling to your desired consistency.
3. Stir in the cheese, tortilla chips, and salsa. Cook for 1-2 minutes until warm.
4. Serve warm with your chosen toppings.

Notes:

• For a twist, rip pieces of your favorite tortillas and fry them if you’re not in the mood for chips.
• Choose between verde or mild red salsa to mix into the eggs.