Description
Migas is a traditional Tex-Mex breakfast dish featuring scrambled eggs cooked with crispy tortilla strips, sautéed onions, tomatoes, jalapeños, and fresh cilantro. It’s garnished with crumbled queso fresco, sliced avocado, and served with warm corn tortillas and hot sauce or salsa for a flavorful and hearty start to your day.
Ingredients
Scale
For the Tortillas and Eggs
- 6 corn tortillas
- 8 large eggs
- 1/2 teaspoon kosher salt
- Black pepper to taste
Vegetables and Seasonings
- 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
- 2 teaspoons olive oil, divided
For Garnish and Serving
- 1/4 cup crumbled queso fresco
- 4 ounces avocado, sliced
- Hot sauce or salsa for serving
Instructions
- Char the Tortillas: Place each tortilla directly over the flame of a burner on medium heat, cooking for 20 to 30 seconds per side until they are slightly charred.
- Prepare Tortilla Strips and Warm Tortillas: Set 4 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 the Eggs: In a medium bowl, crack the eggs, season with salt and pepper, and whisk until combined.
- Cook Crispy 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, approximately 4 minutes. Remove from skillet and set aside.
- Sauté Vegetables: Add the remaining teaspoon of olive oil to the skillet. Stir in the diced onion, diced tomato, half of the diced jalapeño, chopped cilantro, and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and translucent, about 4 minutes.
- Cook the Eggs: Pour the whisked eggs into the skillet with the sautéed vegetables. Cook for 3 to 4 minutes, stirring a few times to scramble the eggs, until they are almost set.
- Combine and Finish Cooking: Stir the crispy tortilla strips into the eggs, cooking for an additional 1 minute. Remove the skillet from heat.
- Garnish: Top the migas with crumbled queso fresco, sliced avocado, the remaining thinly sliced jalapeño, more cilantro, and serve with hot sauce or salsa as desired.
- Serve Warm: Serve the migas alongside the warm charred tortillas for a complete meal.
Notes
- The dish can be easily adjusted for spice by using more or less jalapeño or by selecting milder peppers.
- Queso fresco can be substituted with feta or cotija cheese if unavailable.
- For a vegan variation, replace eggs with scrambled tofu and omit cheese.
- Ensure tortillas are fresh for the best texture and flavor.
- Leftover migas can be refrigerated and gently reheated, though best enjoyed fresh.
