Description
Migas is a traditional Mexican breakfast dish featuring scrambled eggs cooked with crispy, charred corn tortillas, sautéed onions, tomatoes, jalapeños, and fresh cilantro. Topped with crumbled queso fresco, avocado slices, and served with warm tortillas and salsa, this dish offers a flavorful and hearty start to your day.
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
- 8 large eggs
- 4 corn tortillas
- 2 additional corn tortillas (for chopping and crisping)
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt, plus black pepper to taste
- 1/4 cup crumbled queso fresco
- 4 ounces avocado, sliced
- Hot sauce or salsa for serving
Instructions
- Char Tortillas: One at a time, place all 6 corn tortillas directly over a medium flame on the stovetop burner for 20 to 30 seconds on each side until they are slightly charred.
- Prepare Tortillas for Cooking and Serving: Set aside 4 tortillas on a plate and cover with a dish towel to keep warm. Cut the remaining 2 tortillas in half, then chop them into 1/2 inch thick strips.
- Whisk Eggs: In a medium bowl, crack the 8 large eggs, season with salt and black pepper, then whisk until fully combined.
- Heat Oil: In a 10-inch nonstick skillet over medium heat, add 1 teaspoon of olive oil and let it warm up.
- Crisp Tortilla Strips: Add the chopped tortilla strips to the skillet and cook, stirring frequently, until they become crisp and golden, about 4 minutes. Remove from skillet and set aside.
- Cook 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 and cook until vegetables are soft and translucent, about 4 minutes, stirring occasionally.
- Cook Eggs: Pour the whisked eggs into the skillet with the cooked vegetables. Cook, stirring gently, for 3 to 4 minutes until the eggs are almost set but still moist and fluffy.
- Add Crispy Tortillas: Stir the crispy tortilla strips back into the eggs and cook for an additional 1 minute to combine flavors and heat through.
- Finish and Serve: Remove skillet from heat. Top the migas with crumbled queso fresco, fresh salsa or hot sauce, sliced avocado, and additional chopped cilantro. Serve immediately with the warm, charred tortillas on the side.
Notes
- Using fresh corn tortillas is key for authentic texture and flavor.
- Adjust jalapeño quantity to your preferred heat level.
- For a dairy-free version, omit the queso fresco or substitute with vegan cheese.
- Serve with your favorite salsa or hot sauce to enhance flavor.
- Keep the additional tortillas covered with a towel to retain warmth and softness.
