Migas con Huevo is a typical dish served for breakfast through out Mexico. Migas, refers to the sliced or torn pieces of corn tortllas that are cooked until crispy. They are mixed with onions, chile peppers and scrambled eggs. You could mix in ham, chorizo, rajas, tomatoes! Anything you would like in scrambled eggs or an omelete. It is a popular dish to prepare during lent, without the chorizo, of course. Some tasty ad ins could be tender nopales (cactus), rajas (poblano strips) and don’t forget the many delicious Mexican cheeses available today.
It’s Just One Of Those Staple Recipes!
My Mom would prepare Migas at least a couple of times a week. The ingredients are inexpensive and a great way to feed a large family. One of my favorite things I love about this dish, is the crispy tortillas that are sticking up and out from the scrambled eggs. And don’t forget the warm salsa to garnish the Migas. It’s a must have!
Fresh Salsa Ingredients In The Microwave? What?
Yes! When I visited my tia Minerva in Mexico back in 2011, she asked me to prepare a simple tomato table salsa. Salsa de mesa is typically tomato, serrano pepper, onion and a little garlic simmered in water until soft and then blended and seasoned with salt. I started to add the ingredients to a sauce pan and my tia said, :No, en el micro!” Micro is microwave! She was telling me to cook my ingredients in the microwave for a faster version. See notes at the end of the recipe. Worked like a charm!
I always gather my ingredients before I begin to cook
Tips~ I like to cook my Mexican chorizo separately and then drain in onto a plate lined with paper towels before adding it to the migas. But you certainly cook add it to the migas when you add the onions and cook it along side.
Crazy as it sounds, migas tacos are the bomb!!!
Migas con Huevo with sauteed onion, serrano peppers and ham.
We love Migas Con Huevo!!
These migas also have a little chorizo mixed in. The oil from the chorizo makes the tortillas look a reddish color.
Migas Con Huevo. Tortilla & Egg Scramble
- 1 large nonstick skillet
- 4 tablespoons Avocado or vegetable oil
- 4 5-6 inch corn tortillas torn into pieces or sliced in quarters
- 1/3 cup white onion diced
- 1 medium serrano pepper minced
- 1 large roma tomato, diced
- 5 large eggs lightly beaten
- Salt and pepper to taste
- In a large skillet, preheat 4 tablespoons of oil to medium for a few minutes. Add the tortillas and spread out evenly. The tortillas will absorb the oil, so you may have to add another tablespoon before adding eggs. Cook for 6-7 minutes or until tortillas are crispy, turning as needed.
- To the crisp tortillas, add onion and serrano pepper. Cook for 5 minutes. Mix in the tomato and sauté for 2 minutes.
- Add in the eggs, season with salt and pepper, to taste. Cook, stirring as needed, until eggs are cooked through. Serve with warm tortillas, fresh salsa and avocado slices.
3 roma tomatoes, sliced in half
2 red fresno or green serrano peppers, stems removed
1/4 white onion
1 large clove garlic, smashed
1 tablespoon lime juice
Salt to taste To prepare the salsa, add all ingredients, minus lime juice and salt, to a glass bowl. Cover with paper towel and cook on high for 6 minutes. Carefully remove from microwave and transfer to the blender. Add lime juice and salt to taste. Pulse to blend until desired consistency.