Description
Migas is a traditional Mexican breakfast dish featuring scrambled eggs mixed with crisped corn tortillas, sautéed onions, tomatoes, jalapeños, and fresh cilantro. This flavorful and satisfying recipe is topped with crumbled queso fresco and avocado slices, served alongside warm tortillas and your choice of salsa or hot sauce for a perfect start to your day.
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
Tortillas
- 6 corn tortillas (4 whole, 2 for chopping)
Eggs and Dairy
- 8 large eggs
- 1/4 cup crumbled queso fresco
Oil and Seasonings
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Garnishes and Others
- 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 a medium burner, cooking for 20 to 30 seconds per side until they are slightly charred.
- Prepare Tortillas: Set 4 tortillas aside on a plate and cover with a dish towel to keep warm. Cut the remaining 2 tortillas in half, then chop into 1/2-inch thick strips to prepare for cooking.
- Whisk the Eggs: Crack the eggs into a medium bowl, season with kosher salt and black pepper, then whisk thoroughly to combine until smooth.
- Heat Oil for Tortillas: In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over medium heat to prepare for frying the tortilla strips.
- Crisp Tortilla Strips: Add the chopped tortilla strips to the skillet and cook, stirring frequently until they become crisp and golden, approximately 4 minutes. Remove and set aside.
- Sauté Vegetables: Add the remaining 1 teaspoon of olive oil to the skillet, then add the 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 regularly.
- Cook Eggs: Once the vegetables are ready, pour the whisked eggs into the skillet. Cook for 3 to 4 minutes, stirring occasionally to scramble, until the eggs are almost set.
- Combine and Finish: Stir in the crisped tortilla strips and cook for an additional 1 minute to meld flavors. Remove from heat.
- Serve: Plate the migas and top with crumbled queso fresco, sliced avocado, fresh salsa or hot sauce, and cilantro for garnish. Serve immediately with the warmed reserved tortillas on the side.
Notes
- Adjust the amount of jalapeño to control the heat level according to your taste.
- For a gluten-free meal, ensure your corn tortillas are certified gluten-free.
- Queso fresco can be substituted with feta cheese for a similar texture and taste.
- Use fresh cilantro for optimal flavor and garnish.
- Serve immediately for the best texture, as the tortilla strips may soften if left too long.
