Mexican migas

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This traditional Mexican dish is easy to make, tasty and a great use of leftover tortillas.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Mexican

Servings:

Calories: 432kcal

Author: Caroline

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Ingredients

¼ onion medium
1 Roma tomato or other medium tomato
1 jalepeno pepper
6 corn tortillas or less, depending on size and to taste
4 eggs
2 tablespoon vegetable oil
salt and pepper to taste

To serve

avocado, queso fresco or cotija cheese and/or refried beans

Instructions

Finely dice the onion, tomato and jalepeno chili. Cut the tortillas as you prefer, either in small squares, as here, strips or triangles.
In a medium bowl, whisk the eggs until well blended and with a few bubbles in the.
Warm the oil in a skillet/frying pan over a medium low heat and add the tortillas. Cook , stirring regularly to move them around and turn so that they crisp up on both sides. Take care not to let them burn or get too brown - reduce the heat is needed and remove chips as they become crisp if needed. As the chips are crisp, transfer to kitchen paper to drain off excess oil.
Once all of the tortilla pieces are crisp and removed from the skillet, add a little extra oil as needed then add the onion. Cook for a couple minutes until it is translucent and softened then add the jalapeno and tomato. Cook for a minute more.
Reduce the heat to relatively low then add the eggs. Cook for a minute until the egg are just starting to cook then add the tortilla chips. Continue to cook, stirring constantly so everything is well mixed and the eggs are a soft scramble. Season with a little salt and pepper. Remove from heat and serve.

Video

Notes

I suggest Roma tomatoes as they have a good flavor and are relatively low moisture, which is good for this dish. With other types, you may want to drain off excess liquid before using.

Corn tortillas are generally better than flour as they have more flavor.

Note the eggs will continue to cook as long as they are in the warm pan, even off the heat, so take them off slightly before you think they are done to your liking or serve quickly.

You can use slightly less tortillas if you prefer, and especially if your tortillas are bigger - here I used the small-ish taco size (but not as small as street taco size) and used three per serving, that's relatively high on tortillas compared to egg. Adjust to your taste.

This recipe scales up or down easily - just adjust all ingredients and use a larger or smaller skillet as needed. For a large quantity, you may need to cook the tortillas in batches.

Nutrition

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