Description
Migas is a traditional Mexican breakfast dish featuring scrambled eggs cooked with crispy tortilla strips, sautéed onions, tomatoes, jalapeños, and fresh cilantro. Topped with queso fresco, avocado slices, and your choice of salsa or hot sauce, this quick and flavorful meal is perfect for a hearty start to your day.
Ingredients
Scale
Vegetables and Herbs
- 1/3 cup diced onion
- 1/2 vine tomato, seeded and diced
- 1 jalapeño (half diced, half sliced thin for garnish)
- 3 tablespoons chopped cilantro (plus more for garnish)
Tortillas
- 6 corn tortillas (4 whole for serving, 2 chopped into 1/2 inch strips)
Eggs and Cheese
- 8 large eggs
- 1/4 cup crumbled queso fresco
Oils and Seasonings
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- Black pepper to taste
Additional
- 4 ounces avocado, sliced
- Hot sauce or salsa for serving
Instructions
- Char tortillas: One at a time, place all 6 of the tortillas directly over the flame of a burner on medium heat for 20 to 30 seconds per side until slightly charred, imparting a smoky flavor.
- Prepare tortillas: Set 4 tortillas aside on a plate covered with a dish towel to keep warm. Cut the remaining 2 tortillas in half and chop into 1/2 inch thick strips for cooking into the eggs.
- Whisk eggs: In a medium bowl, crack in the 8 eggs, season with salt and black pepper, then whisk thoroughly to combine.
- Cook tortilla strips: Heat 1 teaspoon of olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped tortilla strips and cook, stirring occasionally, until they become crisp, about 4 minutes. Remove and set aside.
- Sauté vegetables: Add the remaining olive oil to the skillet, then add diced onion, diced tomato, half the jalapeño (diced), and chopped cilantro. Season lightly with salt and pepper. Cook until vegetables are soft and translucent, about 4 minutes, stirring frequently to prevent burning.
- Cook eggs: Pour the whisked eggs into the skillet with the sautéed vegetables. Cook while stirring occasionally, scrambling the eggs, for 3 to 4 minutes until almost fully set.
- Add tortilla strips: Stir the crispy tortilla strips into the almost-set eggs. Continue to cook for 1 additional minute to combine flavors and warm through.
- Garnish and serve: Remove the skillet from heat. Top the migas with crumbled queso fresco, thin jalapeño slices, slices of avocado, fresh salsa or hot sauce, and extra chopped cilantro for a bright finish.
- Serve: Serve the migas immediately alongside the 4 warmed whole corn tortillas for a satisfying meal.
Notes
- Charring the tortillas over an open flame adds a subtle smoky flavor that enhances the dish.
- Adjust the amount of jalapeño according to your preferred spice level.
- Queso fresco adds a nice tangy contrast; you can substitute with feta cheese if unavailable.
- Serve with fresh salsa or hot sauce to add additional heat and moisture.
- Best served immediately to enjoy the contrast of crispy tortillas and soft eggs.
