Description
Migas is a traditional Mexican breakfast dish featuring scrambled eggs cooked with crispy strips of charred corn tortillas, sautéed onions, tomatoes, jalapeños, and fresh cilantro. It’s garnished with crumbled queso fresco, sliced avocado, and served with warm tortillas and salsa or hot sauce, making for a flavorful and satisfying morning meal.
Ingredients
Scale
Main Ingredients
- 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
- 8 large eggs
- 4 corn tortillas + 2 extra corn tortillas for chopping
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt, and black pepper to taste
- 1/4 cup crumbled queso fresco
- 4 ounces avocado, sliced
- Hot sauce or salsa for serving
Instructions
- Char the Tortillas: One at a time, place all 6 tortillas directly over the flame of the burner on medium heat for 20 to 30 seconds per side until slightly charred. This adds a smoky flavor and prepares them for crisping and serving.
- Prepare Tortilla Strips: Set 4 of the charred tortillas aside on a plate covered with a dish towel to keep warm. Cut the remaining 2 tortillas in half, then chop them into 1/2 inch thick strips for the migas.
- Whisk the Eggs: Crack the eggs into a medium bowl, season with salt and pepper, and whisk until fully combined and slightly frothy for light, fluffy eggs.
- Heat Oil: Heat 1 teaspoon of olive oil in a 10-inch nonstick skillet over medium heat to prepare for frying the tortilla strips.
- Fry Tortilla Strips: Add the chopped tortilla strips to the hot oil and cook, stirring constantly, until the strips are crisp and golden, about 4 minutes. Remove from the skillet and set aside.
- Sauté Vegetables: Add the remaining teaspoon of olive oil to the skillet. Add diced onion, tomato, diced jalapeño, and chopped cilantro. Season with salt and pepper, and cook until the vegetables are soft and translucent, about 4 minutes, stirring occasionally.
- Cook the Eggs: Pour the whisked eggs into the skillet with the cooked vegetables. Cook for 3 to 4 minutes, stirring occasionally to scramble, until the eggs are nearly set but still moist.
- Combine Eggs and Tortillas: Stir the crispy tortilla strips back into the eggs and cook for 1 additional minute to meld the flavors and finish cooking the eggs.
- Garnish and Serve: Remove from heat and top the migas with crumbled queso fresco, sliced avocado, additional fresh cilantro, and your choice of hot sauce or salsa. Serve with the 4 warmed tortillas set aside earlier for wrapping or eating on the side.
Notes
- You can adjust the spice level by adding more or less jalapeño or omitting the seeds.
- To keep the tortillas warm and soft while cooking, cover with a clean kitchen towel.
- Queso fresco can be substituted with cotija cheese or feta for a similar tangy flavor.
- Use corn tortillas for authentic texture and flavor; flour tortillas will not crisp as well.
- This dish can be customized with additional toppings like sliced radishes, sour cream, or avocado crema.
- Leftover migas can be refrigerated and gently reheated in a skillet to retain texture.
