Description
Migas, a beloved Mexican breakfast classic, combines crispy tortilla pieces with scrambled eggs in a flavor-packed morning delight. Jalapeños, onions, and queso fresco elevate this simple dish, offering you a taste of authentic Mexican comfort on your plate.
Ingredients
Scale
Main Ingredients:
- 4–5 eggs, lightly scrambled
- 2 corn tortillas, cut into strips or squares
- 1 medium tomato, diced
- ½ cup shredded pepper jack or Monterey Jack cheese
Vegetables:
- 1 jalapeño pepper, diced
- 1 small red bell pepper, diced
- 1 small onion (white or yellow), diced
Cooking and Seasoning:
- 3 tablespoons (45 milliliters) vegetable oil
- Salt and pepper, to taste
Serving Options:
- Spicy chili flakes
- Extra sliced peppers
- Avocado
- Hot sauce
Instructions
- Prepare a large skillet and heat oil to medium temperature, creating a sizzling cooking surface for the tortilla strips.
- Transform corn tortilla strips into golden, crunchy fragments by frying them carefully, rotating occasionally to ensure even browning and crisp texture.
- Transfer crispy tortilla pieces onto a paper towel-lined surface, allowing excess oil to drain while sprinkling with a delicate salt layer to enhance their savory profile.
- Utilize the same skillet, adjusting heat to medium-low, and introduce diced jalapeño, vibrant red bell pepper, and aromatic onion.
- Sauté the vegetable medley, stirring periodically, until they soften and release their fragrant essence, developing a rich, caramelized foundation.
- Integrate diced tomatoes into the vegetable mixture, creating a colorful and textured base for the upcoming egg transformation.
- Gently pour lightly whisked eggs into the skillet, seasoning with salt and pepper to elevate the dish’s flavor complexity.
- Allow eggs to cook gradually, folding intermittently, maintaining a slightly runny consistency that promises creamy, luxurious texture.
- Remove skillet from heat and fold in the previously crisped tortilla fragments and melty shredded cheese, ensuring even distribution.
- Plate the migas immediately, embellishing with fiery chili flakes, additional pepper slices, creamy avocado, and a generous drizzle of zesty hot sauce.
Notes
- Fry corn tortilla strips until golden and crisp, transforming them into crunchy texture carriers for the scrambled eggs.
- Sauté colorful bell peppers, jalapeños, and onions to build a flavor foundation that awakens the dish’s vibrant Mexican roots.
- Gently fold scrambled eggs with melted cheese and crispy tortilla pieces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 370 mg