An egg scramble of tortilla strips, peppers, onions, and tomatoes.

2-4 servings

Time: 15 mins

By Keith McBrayer

The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

Keith McBrayer



  • Migas base

    • eggs
      , beaten
      2 parts4 / 200 g
    • tortilla strips
      1 part100 g
    • onions
      , diced
      1/4 part25 g
    • tomatoes
      , diced
      1/4 part25 g
    • green bell peppers
      , diced
      1/4 part25 g
    • cheese
      , grated
    • salt
    • cooking oil
  • For serving

    • tortillas
    • avocados
    • salsa


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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