Description
Migas is a traditional Tex-Mex breakfast dish featuring scrambled eggs cooked with crispy charred corn tortillas, sautéed onions, tomatoes, jalapeños, and fresh cilantro. Topped with creamy queso fresco, ripe avocado slices, and served alongside warm tortillas with hot sauce or salsa, this flavorful recipe offers a perfect blend of textures and bold flavors perfect for a satisfying morning meal.
Ingredients
Scale
Vegetables and Herbs
- 1/3 cup diced onion
- 1/2 vine tomato, seeded and diced
- 1 jalapeño (half diced, half thinly sliced for garnish)
- 3 tablespoons chopped cilantro, plus more for garnish
- 4 ounces avocado, sliced
Proteins and Dairy
- 8 large eggs
- 1/4 cup crumbled queso fresco
Grains
- 6 corn tortillas (2 for chopping and cooking, 4 for serving)
Oils and Seasonings
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- Hot sauce or salsa, for serving
Instructions
- Char the Tortillas: One at a time, place all 6 corn tortillas directly over the medium flame of the burner. Allow each side to char for 20 to 30 seconds until slightly blackened and blistered to develop smoky flavor.
- Prepare Tortillas for Cooking and Serving: Set 4 tortillas aside on a plate covered with a dish towel to keep warm. Cut the remaining 2 tortillas into halves, then chop into strips about 1/2 inch thick for later incorporation into the eggs.
- Whisk the Eggs: Crack the eggs into a medium bowl, season with kosher salt and black pepper, and whisk thoroughly until fully blended.
- Heat Oil and Crisp Tortilla Strips: Warm 1 teaspoon of olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped tortilla strips and sauté, stirring frequently, until crisp and golden, about 4 minutes. Remove from skillet and set aside.
- Sauté Vegetables: Add the remaining teaspoon of olive oil to the same skillet. Add diced onion, diced tomato, diced jalapeño, and chopped cilantro. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened and translucent, about 4 minutes.
- Cook the Eggs: Pour the whisked eggs into the skillet with the vegetables. Cook for 3 to 4 minutes over medium heat, stirring occasionally to scramble, until eggs are almost fully set.
- Combine Tortillas and Eggs: Stir the crisped tortilla strips back into the eggs and vegetables. Continue cooking and stirring for another minute to integrate flavors and textures.
- Remove and Garnish: Remove skillet from heat. Top the migas with crumbled queso fresco, slices of avocado, thinly sliced jalapeños, additional chopped cilantro, and a drizzle of hot sauce or fresh salsa as desired.
- Serve: Plate the migas alongside the warm, whole corn tortillas kept covered. Serve immediately to enjoy the contrasting textures of soft eggs and crispy tortilla chips.
Notes
- Charring the tortillas directly over the flame adds the essential smoky flavor unique to authentic migas.
- Adjust the jalapeño amount according to your spice preference; removing seeds will reduce heat.
- Queso fresco can be substituted with feta or cotija cheese if unavailable.
- Serve with extra salsa or hot sauce on the side for additional flavor.
- For a vegetarian version, this recipe is naturally suitable without modifications.
