Description
Migas is a traditional Tex-Mex breakfast dish featuring scrambled eggs cooked with crispy strips of charred corn tortillas, sautéed vegetables like onion, tomato, and jalapeño, and topped with crumbled queso fresco, avocado slices, and fresh cilantro. This flavorful and hearty dish is perfect for a quick and satisfying morning meal, offering a delightful combination of textures and vibrant flavors.
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)
Main Ingredients
- 6 corn tortillas (4 whole for serving, 2 cut into 1/2 inch thick strips)
- 8 large eggs
- 1/4 cup crumbled queso fresco
- 4 ounces avocado, sliced
Oils and Seasonings
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- Black pepper to taste
Condiments
- Hot sauce or salsa for serving
Instructions
- Char the Tortillas: One at a time, place all 6 tortillas directly over the medium flame of your burner, cooking each side for 20 to 30 seconds until slightly charred.
- Prepare Tortilla Strips: Set 4 of the charred tortillas aside, covered with a dish towel to keep warm. Cut the remaining 2 tortillas in half, then chop into 1/2 inch thick strips.
- Whisk Eggs: Crack the eggs into a medium bowl, season with kosher salt and black pepper, and whisk until fully combined.
- 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, until crisp and golden, about 4 minutes. Remove from skillet and set aside.
- Sauté Vegetables: Add the remaining teaspoon of olive oil to the skillet. Add diced onion, tomato, half the diced jalapeño, and chopped cilantro. Season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and translucent, about 4 minutes.
- Cook Eggs: Pour the whisked eggs into the skillet with the sautéed vegetables. Cook for 3 to 4 minutes, stirring a few times to scramble, until the eggs are almost fully set.
- Add Tortilla Strips: Stir in the crisp tortilla strips and cook together for 1 more minute to blend flavors and finish cooking the eggs.
- Plate and Garnish: Remove from heat and top the migas with crumbled queso fresco, sliced avocado, sliced jalapeño garnish, additional chopped cilantro, and your choice of fresh salsa or hot sauce.
- Serve: Warm the reserved whole tortillas and serve alongside the migas for wrapping or dipping.
Notes
- Char the tortillas carefully over the flame, keeping an eye to avoid burning.
- You can adjust the amount of jalapeño to your preferred level of heat.
- Queso fresco adds a tangy richness, but you can substitute with feta or cotija cheese if unavailable.
- Serve immediately to enjoy the contrast of crispy tortillas and creamy eggs.
- For a vegetarian version, this recipe is already suitable as it contains no meat.
- Leftover migas can be refrigerated and gently reheated, but tortillas may lose their crispness.
