Migas, Scrambled Eggs with Salsa and Tortillas
Before moving to Texas I had never heard of Migas. As soon as I tried them I fell in love with the soft scrambled eggs, cheesy fried tortilla chips, spicy salsa, and bright cilantro all mixed together and served piping hot! It is a great breakfast to have when you have stale tortilla chips or extra corn tortillas that are going to go to waste. My mother-in-law first made migas for me with diced tomatoes but I use fresh salsa instead because we always have it on hand and I think it lends a spicier, brighter flavor. If you don’t have access to fresh salsa at the grocery store (refrigerated in the produce section, not the jarred stuff) you can make migas the morning after making a batch of this salsa or your favorite salsa. You can also just use diced tomatoes or leftover pico de gallo.
Migas
serves 2-3 very hungry adults (double for 4+), prep 10 min, cook 10 min- 6 eggs
- 1/4 cup milk
- 1 tbsp oil
- 2 cups corn tortilla chips or chopped corn tortillas
- 1 bunch green onions (green and white) or 1/2 onion, diced
- 2 jalapenos, diced (de-seed depending on how hot your salsa is!)
- 2 oz good melting cheese, shredded, like cheddar, Colby, Jack
- 1 cup mild fresh salsa
- 1 cup chopped fresh cilantro
- salt and pepper
- In a mixing bowl or large glass measuring cup combine eggs and milk, beat lightly with a fork.
- Heat oil in a heavy skillet over medium heat.
- Fry tortillas in oil until crisp and starting to brown, add onion and jalapenos saute until soft. Sprinkle with salt and pepper.
- Pour egg mixture into the pan with chips and sprinkle with salt and pepper.
- Stir eggs gently until soft-set. Sprinkle with cheese and stir to combine.
- Make a well in the center of the skillet and add salsa.
- Allow salsa to warm up in the center of the skillet for a minute before gently stirring into the egg mixture.
- Taste, salt and pepper. Turn off the heat and stir in fresh cilantro.
- Serve immediately.
Posted in Breakfast
January 12th, 2010 at 2:56 pm
I’ve never had these but heard all about them. They look delicious!!
January 12th, 2010 at 3:47 pm
I had this in New Mexico once, but I had completely forgotten about it! Delicious!!
January 12th, 2010 at 4:53 pm
Wow, I’ve actually never heard of this either! Guess I need to ask all my Texan friends more about what they eat 😛
Your Migas recipe looks delicious – I’m going to try to make this soon. Thanks for sharing!
January 12th, 2010 at 6:46 pm
I’m a Texan, but I’ve never eaten migas before. I think I’ve just never felt compelled to do so. Maybe I should try this out…
January 13th, 2010 at 6:19 am
I just saw this wonderful picture on Tastespotter – and now I know what I’m going to make for breakfast on Sunday – thank you!
January 13th, 2010 at 6:56 am
Damn that looks good!
January 13th, 2010 at 11:05 am
I have never heard of migas – but I kind of had a similar breakfast this morning – just with black beans and corn – my grocery store has THE BEST salsa roja – spicy with a vinegar kick! 😀
January 13th, 2010 at 5:16 pm
Hi there,
It looks delish!!!! I will try it asap. The name reminded me my childhood in Mexico City. I used to go to with my family to eat Sopa de Migas at the flea market.
You should try it.
Take a look at this: http://www.barriodetepito.com.mx/detodo/la%20comida/vitamigas.html
Sopa de migas.
Ingredientes
•2 cucharadas de epazote cortado en julianas
•2 chiles cuaresmeños sin semillas y cortados en julianas
•2 bolillos duros
•2 trozos de chorizo
•sal
•1lt de caldo de res
•2 dientes de ajo picados finamente
Preparación
Corte el chorizo en rodajas, freir en una olla hasta que se desmenucen, añada el ajo picado finamente freir por unos minutos,añada las julianas de chile cuaresmeño,agregue el caldo de res,baje el fuego cuando suelte el hervor agregue los trozos de bolillo y el epazote en tiras,cuando este perfectamente remojado el pan sirva.
January 19th, 2010 at 6:04 am
I could certainly go for that for breakfast!
April 1st, 2010 at 4:07 am
Magnolia’s love migas are awesome. This makes me want to go to Austin.
July 27th, 2010 at 6:35 am
This post was the first I’ve ever heard of migas. I picked up a Vegetarian Suppers cookbook from library the other day and it was in there too! So of course, I started craving it…
Made it for dinner last night and served over pinto beans, SO GOOD! my hubby loved it, can’t wait to make again! Thanks for the inspiration!
November 11th, 2010 at 4:51 pm
The Fresh Salsa at Sam’s is the bomb! I go through it every few weeks or so. In the fridge section.
February 17th, 2014 at 2:23 pm
[…] will be the star of my breakfast this morning – I plan on making Migas from Chaos in the Kitchen! 😀 Thanks for the recipe […]
June 25th, 2017 at 10:15 pm
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June 26th, 2017 at 8:43 am
Esto es ¡genial! No he leído algo como esto antes . Es agradable encontrar a alguien con algunas ideas propias sobre este tema. Esta web es algo que se necesita en la blogoesfera , alguien con un poco de sinceridad. Un trabajo útil para traer algo nuevo a la red. Gracias de todos lo que te leemos.