Let's explore together the authentic taste of Mexico through my flavorful Migas Recipe! This Mexican Scrambled Eggs dish is a delicious twist on your typical breakfast. It features eggs cooked with tortilla strips, fresh tomatoes, green onions, and jalapeño. It's a flavorful journey into the Mexican cuisine and I am sure this recipe will become a favorite for the entire family.
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What are Mexican Migas
Migas, a beloved Mexican breakfast classic, comes in various regional variations across Mexico. My recipe draws inspiration from the heart of Mexican cuisine, offering a genuine taste of this culinary treasure.
In the authentic Mexican form, Migas typically blend scrambled eggs with crisped corn tortillas, complemented by the flavors of tomatoes, onions, and chilies. Northern Mexico's version keeps it simple with a focus on eggs and tortillas, while other regions, like Mexico City and Central Mexico, transform it into a delightful soup-like dish featuring stale bread soaked in broth.
Contrasting these, Tex-Mex Migas incorporate cheese and salsa, creating a heartier meal. And let's not forget Spanish Migas, a distant relative, using breadcrumbs for a completely different texture and flavor profile.
Why You'll Love This Easy Migas Recipe
- Versatile and Customizable: You have the freedom to add your favorite ingredients, making it uniquely yours.
- Flavorful Breakfast Option: A step up from the regular scrambled eggs, this dish is hearty and flavorful.
- Quick and Effortless: Ideal for those busy mornings, this dish can be whipped up in under 20 minutes for a delicious and satisfying breakfast. However, it is also perfect for brunch.
- Immerse in Mexican Cuisine with an easy recipe: From the comfort of your kitchen and simple ingredients, you can savor the authenticity of a Mexican breakfast that is easy to put together.
Ingredients
Here's a look at the key ingredients for this delightful recipe. I've also included some substitutions if you can't find certain items:
- Vegetable Oil: Essential for frying; you can substitute olive oil for a slightly different flavor.
- Corn Tortillas: The heart of the dish; although flour tortillas are an option, corn tortillas provide an authentic taste.
- Tomatoes: Opt for fresh and juicy ones, or consider using canned tomatoes as an alternative.
- Green Onions: Adding a mild flavor; if you prefer, you can substitute with diced white or red onions for a sharper taste.
- Jalapeño Pepper: For that spicy kick; adjust the amount to suit your spice preference, or use green bell pepper for a milder version. Poblano peppers work too.
- Eggs: The foundation of the scramble; you can choose to use egg whites or a plant-based egg substitute.
- Salt & Black Pepper: Season to your liking.
- Cilantro: Fresh and fragrant; you can skip it or use parsley for a different flavor.
How to Make This Easy Scrambled Eggs With Tortilla
Follow these simple steps to prepare this delicious dish:
Step 1. Prepare the ingredients: Dice the green onions, slice and dice the jalapeño pepper, and chop the tomatoes. Cut the tortillas into strips.
Step 2. Fry the tortillas: Heat oil in a skillet over medium heat. Fry the tortilla strips until they turn crisp. Drain them on paper towels.
Step 3. Sauté the veggies: In the same skillet, sauté the tomatoes, green onions, and jalapeño for 2 minutes. Add the tortilla strips back into the skillet and pour in the beaten eggs. Season with salt and pepper.
Step 4. Cook and scramble: Scramble the eggs, occasionally removing the skillet from heat to avoid overcooking.
Serve hot, garnished with cilantro.
Variations Of This Dish
- Migas con Chorizo/ham/bacon: For a spicy twist, add ½ cup of cooked chorizo, or replace it with chopped ham or bacon.
- Cheesy Migas: Incorporate ½ cup of shredded cheese, like cheddar or Monterey Jack, for a gooey Tex-Mex flair.
Serving Suggestions
Authentic Mexican Migas are traditionally served with warm corn tortillas on the side. You can also enjoy them with refried beans (frijoles refritos), avocado slices, crumbled queso fresco, or your favorite salsa to complete the meal, like pico de gallo, for example. These accompaniments enhance the authenticity and create a well-rounded breakfast experience.
How to Store
Store any leftover Mexican Migas in an airtight container in the refrigerator for up to two days. To reheat, simply warm them in a skillet over medium heat for the best texture.
Recipe FAQ
The main difference lies in preparation and texture. Migas feature scrambled eggs mixed with crisped tortilla strips, while chilaquiles involve simmering tortilla pieces in salsa until they become partially softened. Chilaquiles are often topped with garnishes like crema, cheese, and sometimes meat or eggs.
Huevos Rancheros consist of fried eggs served on fried tortillas topped with a tomato-chili sauce, often accompanied by refried beans. In contrast, Migas blend scrambled eggs with crisped tortilla strips, with eggs as the central component of the dish, rather than served on top of tortillas.
u0022Migasu0022 originates from the Spanish word for u0022crumbsu0022 or u0022migajasu0022 in Spanish. This name reflects the dish's use of leftover tortillas or bread, which are cut into small pieces resembling crumbs. The dish originated in Spain, where the traditional version uses breadcrumbs. The Mexican version adapted to use tortillas, a staple in Mexican cuisine.
More recipes to enjoy
- Baked Mac And Cheese With Ham
- Easy Ham And Cheese Overnight Breakfast Strata Recipe
- Homemade Nut Free Granola
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📖 Recipe
Easy Scrambled Eggs With Tortilla (Mexican Migas)
Ingredients
- 2 tablespoons vegetable oil
- 3 soft corn tortillas
- 2 fresh medium tomatoes seeded and chopped
- 3 green onions chopped
- 1 jalapeño pepper seeded and chopped
- 8 eggs beaten
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly chopped cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet.
- Roll the tortillas and slice them into strips. Fry in hot oil until crisp, then remove and drain on paper towels.
- To the skillet, add tomatoes, green onions, and jalapeño. Fry for 2 minutes.
- Return the tortilla strips to the pan. Pour in the beaten eggs. Season with salt and pepper.
- Scramble the eggs with a wooden spoon, removing the skillet from heat as they start to set. Continue stirring until they reach your desired consistency.
- Serve hot, garnished with chopped cilantro.
Notes
- Tortilla Tips: To achieve extra crispiness, use slightly stale tortillas.
- Spice Level: Adjust the jalapeño quantity to match your preferred level of spiciness. You can also experiment with different peppers like Serrano for unique flavor variations.
- Egg Cooking: For creamy scrambled eggs, cook them on low heat and keep stirring continuously. Remove them from heat while they're slightly runny, as they will continue to cook in the residual heat.
- Serving Suggestion: Create a complete meal by serving Migas with refried beans, sliced avocado, or warm tortillas on the side.
- Storage: If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently to avoid overcooking the eggs.
- Variations: Don't hesitate to enhance the flavors and textures by adding cooked chorizo, diced bell peppers, or cheese to your Migas. It's an opportunity to get creative and tailor the dish to your taste.
Gigi says
Could I use tortilla chips for this instead of frying my own tortillas? I’d like to make this and I only have tortilla chips! Thank you 🙂
Gabriela says
Yes, you can use tortilla chips, just make sure you don't add too much salt to the eggs, as the chips are usually salty.
Jeff Baumgartner says
Easy recipe to make and our guest really enjoyed this dish! I add some hot salsa to mine, to kick start my day!!
Gabriela says
That is awesome! I am so happy you liked the recipe! Thank you, also, for visiting!