Description
Migas is a traditional Mexican breakfast dish featuring scrambled eggs cooked with crispy charred tortilla strips, sautéed onions, tomatoes, jalapeños, and fresh cilantro. It is topped with crumbled queso fresco and served with sliced avocado and warm tortillas, offering a delicious combination of textures and flavors that make a perfect hearty 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)
- 2 corn tortillas
- 4 corn tortillas
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt and black pepper (to taste)
- 8 large eggs
- 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 corn tortillas directly over the flame of the burner set to medium heat. Allow each side to char slightly for about 20 to 30 seconds, ensuring you get a light crisp and smoky flavor.
- Prepare Tortilla Strips: Set 4 of the charred tortillas aside on a plate and cover them with a dish towel to keep warm. Cut the remaining 2 tortillas in half, then chop them into 1/2 inch thick strips to be used in the scramble.
- Whisk Eggs: Crack the 8 large eggs into a medium bowl, season with kosher salt and black pepper to taste, then whisk thoroughly until well 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 stir occasionally until they become crisp, about 4 minutes. Remove them from the skillet and set aside.
- Sauté Vegetables: Add the remaining 1 teaspoon of olive oil to the skillet. Stir in the diced onion, seeded and diced tomato, diced half of the jalapeño, and 3 tablespoons of chopped cilantro. Season with additional salt and pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, about 4 minutes.
- Cook Eggs with Vegetables: Pour the whisked eggs into the skillet with the cooked vegetables. Cook over medium heat for 3 to 4 minutes, stirring occasionally to scramble, until the eggs are nearly set.
- Add Crispy Tortilla Strips: Stir the crispy tortilla strips back into the eggs, mixing well, and cook for an additional 1 minute to allow flavors to meld.
- Finish and Garnish: Remove the skillet from heat. Top the migas with crumbled queso fresco, sliced avocado, thinly sliced jalapeño for garnish, extra chopped cilantro, and serve with warm tortillas and hot sauce or salsa on the side.
- Serve: Plate the scrambled eggs with the side of warmed tortillas, and enjoy this flavorful, traditional Mexican breakfast dish.
Notes
- Use fresh corn tortillas for the best texture and flavor.
- Be cautious when charring the tortillas—they should be slightly charred but not burnt.
- Adjust jalapeño quantity according to your heat preference.
- You can substitute queso fresco with cotija cheese if unavailable.
- Serve immediately to enjoy the contrast between crispy tortilla strips and soft scrambled eggs.
