Migas, Scrambled Eggs with Salsa and Tortillas

January 12th, 2010 by katie

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
  1. In a mixing bowl or large glass measuring cup combine eggs and milk, beat lightly with a fork.
  2. Heat oil in a heavy skillet over medium heat.
  3. Fry tortillas in oil until crisp and starting to brown, add onion and jalapenos saute until soft. Sprinkle with salt and pepper.
  4. Pour egg mixture into the pan with chips and sprinkle with salt and pepper.
  5. Stir eggs gently until soft-set. Sprinkle with cheese and stir to combine.
  6. Make a well in the center of the skillet and add salsa.
  7. Allow salsa to warm up in the center of the skillet for a minute before gently stirring into the egg mixture.
  8. Taste, salt and pepper.  Turn off the heat and stir in fresh cilantro.
  9. Serve immediately.
Print Friendly

Posted in Breakfast

13 Responses

  1. noble pig

    I’ve never had these but heard all about them. They look delicious!!

  2. EB

    I had this in New Mexico once, but I had completely forgotten about it! Delicious!!

  3. DailyChef

    Wow, I’ve actually never heard of this either! Guess I need to ask all my Texan friends more about what they eat :-P

    Your Migas recipe looks delicious – I’m going to try to make this soon. Thanks for sharing!

  4. Memoria

    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…

  5. susan

    I just saw this wonderful picture on Tastespotter – and now I know what I’m going to make for breakfast on Sunday – thank you!

  6. Frank

    Damn that looks good!

  7. Biz

    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! :D

  8. Alejandro Nunez

    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.

  9. Kevin

    I could certainly go for that for breakfast!

  10. Nicole

    Magnolia’s love migas are awesome. This makes me want to go to Austin.

  11. Aggie

    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!

  12. Jennifer

    The Fresh Salsa at Sam’s is the bomb! I go through it every few weeks or so. In the fridge section.

  13. Salsa Verde | My Bizzy Kitchen

    [...] will be the star of my breakfast this morning – I plan on making Migas from Chaos in the Kitchen! :D   Thanks for the recipe [...]

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

Blog Widget by LinkWithin