Description
Migas is a traditional Tex-Mex breakfast dish featuring scrambled eggs mixed with crispy corn tortilla strips, sautéed onions, tomatoes, jalapeños, and fresh cilantro. Topped with crumbled queso fresco, avocado slices, and served with warm tortillas and salsa, this flavorful and satisfying meal comes together quickly in under 20 minutes.
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)
- 4 ounces avocado, sliced
Egg Mixture
- 8 large eggs
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Tortillas
- 6 corn tortillas (4 whole, 2 for chopping)
Others
- 2 teaspoons olive oil
- 1/4 cup crumbled queso fresco
- Hot sauce or salsa, for serving
Instructions
- Char Tortillas: One at a time, place all 6 corn tortillas directly over the flame of the stove burner over medium heat, cooking about 20 to 30 seconds per side until slightly charred.
- Prepare Tortillas: Set 4 whole tortillas aside on a plate 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: In a medium bowl, crack the eggs, season with kosher salt and black pepper, then whisk thoroughly to combine.
- Heat Oil for Tortillas: Warm 1 teaspoon olive oil in a 10-inch nonstick skillet over medium heat.
- Cook Tortilla Strips: Add the chopped tortilla strips to the skillet and cook while stirring continuously until they become crisp and slightly browned, about 4 minutes. Remove and set aside.
- Sauté Vegetables: Add the remaining 1 teaspoon of olive oil to the skillet. Add diced onion, tomato, diced jalapeño, and chopped cilantro. Season with salt and pepper. Cook until the vegetables are soft and translucent, about 4 minutes, stirring occasionally.
- Scramble Eggs with Vegetables: Pour the whisked eggs into the skillet with the sautéed vegetables. Cook for 3 to 4 minutes, stirring occasionally until the eggs are nearly set but still moist.
- Combine Eggs and Tortillas: Stir in the crispy tortilla strips and cook for an additional 1 minute to blend flavors. Remove skillet from heat.
- Garnish and Serve: Top the migas with crumbled queso fresco, sliced avocado, hot sauce or salsa, and additional cilantro. Serve immediately with the warm reserved tortillas.
Notes
- Char the tortillas carefully over the flame to add authentic smoky flavor.
- Use fresh corn tortillas for best taste and texture.
- Adjust jalapeño quantity to suit your preferred spice level.
- Queso fresco can be substituted with feta for a similar salty, crumbly topping.
- Serve immediately to enjoy the contrast of crispy tortillas with soft eggs.
