Migas
An egg scramble of tortilla strips, peppers, onions, and tomatoes.
By Ethan ChlebowskiThe recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Ethan Chlebowski
Ingredients
Migas base
- eggs, beaten2 parts4 / 200 g
- tortilla strips1 part100 g
- onions, diced1/4 part25 g
- tomatoes, diced1/4 part25 g
- green bell peppers, diced1/4 part25 g
- cheese, grated
- salt
- cooking oil
For serving
- tortillas
- avocados
- salsa
Method
Step 1: Sauté the aromatics
Set a pan over medium heat and add enough cooking oil to coat the bottom of the pan. Add in the diced onion, tomato, and bell pepper, a sprinkle of salt, and until softened and aromatic.
Step 2: Scramble the eggs
Add in the tortilla strips and the beaten eggs. Gently cook and fold the eggs into the mixture until they are fully scrambled and set into large curds. Season with a sprinkle of salt, taste, and adjust if needed.
Optionally add a handful or two of grated cheese over top and let that melt into the scramble. Turn off the heat.
Step 3: Serve
Transfer the migas to a plate, or just serve it on the table right out of the pan. Enjoy with tortillas (make tacos as you go) and salsa or fresh toppings of choice.
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