📝 About This Recipe
Migas con Huevo is the soulful heart of the Mexican breakfast table, transforming humble corn tortillas into a symphony of crunch and silkiness. This traditional dish features crispy, gold-fried tortilla strips folded into soft, scrambled eggs, punctuated by the vibrant heat of serrano peppers and the sweetness of sautéed onions. It is a masterful lesson in texture and resourcefulness, offering a warm, savory hug that has fueled generations of families.
🥗 Ingredients
The Base
- 8-10 pieces Corn Tortillas (preferably day-old, cut into 1-inch squares or strips)
- 1/3 cup Neutral Oil (vegetable, canola, or grapeseed oil for frying)
- 8 pieces Large Eggs (at room temperature, lightly beaten)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics
- 1/2 large White Onion (finely diced)
- 1-2 pieces Serrano Pepper (seeded for less heat, finely minced)
- 2 medium Roma Tomato (seeded and diced)
- 1 piece Garlic Clove (minced)
Finishing and Garnish
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Mexican Crema (for drizzling)
- 1 piece Ripe Avocado (sliced)
- 1/2 cup Warm Salsa Roja (for serving)
👨🍳 Instructions
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1
Start by prepping your tortillas. Cut the corn tortillas into 1-inch squares or uniform strips. If they feel very fresh and moist, leave them out on a baking sheet for 20 minutes to dry out slightly; this ensures maximum crunch.
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2
In a medium bowl, crack the 8 eggs and season with 1/2 teaspoon of salt and the black pepper. Whisk gently until the yolks and whites are just combined, but avoid over-beating to keep the scramble tender.
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3
Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the neutral oil and let it shimmer until a small piece of tortilla sizzles immediately upon contact.
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4
Add the tortilla pieces to the hot oil. Fry them in a single layer if possible, or in two batches, stirring frequently for 4-6 minutes until they are a deep golden brown and very crisp.
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5
Once the tortillas are crisp, use a slotted spoon to remove any excess oil from the pan, leaving about 1-2 tablespoons. If there are too many burnt crumbs, wipe the pan and add a fresh tablespoon of oil.
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6
Reduce the heat to medium. Add the diced white onion and minced serrano pepper to the pan with the crispy tortillas. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
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7
Stir in the minced garlic and diced tomatoes. Cook for another 2 minutes until the tomatoes have softened slightly and released some of their juices, but aren't completely mushy.
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8
Pour the beaten eggs directly over the tortilla and vegetable mixture. Immediately reduce the heat to medium-low.
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9
Using a heat-resistant spatula, gently fold the eggs from the edges toward the center. You want to coat every piece of crispy tortilla with the egg mixture.
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10
Continue to cook for about 2-3 minutes, folding gently, until the eggs are set but still look slightly moist. The residual heat will finish the cooking process once removed from the stove.
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11
Taste and add the remaining salt if necessary. Remove the skillet from the heat immediately to prevent the eggs from becoming rubbery.
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12
Sprinkle the crumbled queso fresco and fresh cilantro over the top while still in the pan.
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13
Serve immediately onto warm plates, topping with avocado slices and a drizzle of Mexican crema.
💡 Chef's Tips
Use corn tortillas that are at least a day or two old; fresh tortillas absorb too much oil and won't get as crispy. Don't skimp on the oil during the frying stage—properly fried tortillas are the hallmark of great migas. Keep your heat low once the eggs are added; high heat will make the eggs tough and dry. For a smoky twist, add a pinch of dried Mexican oregano or a teaspoon of chipotle in adobo sauce to the eggs before whisking. If you prefer a softer texture, you can skip the frying and just sauté the tortillas until soft, though the 'crunch' is traditional.
🍽️ Serving Suggestions
Serve alongside a side of warm, buttery refried black beans topped with a pinch of cheese. Pair with a hot cup of Cafe de Olla (spiced Mexican coffee) for a truly authentic morning experience. Offer a side of warm flour tortillas for those who like to make 'migas tacos'. Add a side of spicy pickled jalapeños and carrots for an extra acidic kick. A cold glass of fresh orange juice or hibiscus tea (Agua de Jamaica) balances the savory richness perfectly.