Migas Recipe: Mexican Scrambled Eggs with Crispy Tortillas
User Reviews
5
Migas Recipe: Mexican Scrambled Eggs with Crispy Tortillas
Description
The Migas Recipe: Mexican Scrambled Eggs with Crispy Tortillas highlights the textural contrast between the tender scrambled eggs and the crisp, lightly fried corn tortilla strips. The preparation starts by frying small tortilla pieces in vegetable oil until golden and crunchy, which are set aside to add at the end, maintaining their crispness. Onions and both red bell and jalapeno peppers are sautéed to soften and develop flavor before mixing in diced tomatoes and lightly scrambled eggs seasoned simply with salt and pepper. Once the eggs begin to set, the mixture is removed from heat to fold in the crispy tortillas and shredded pepper jack cheese, which melts lightly while keeping the cheese character distinct.
The flavors meld mildly spicy and savory notes given by the diced jalapenos and creamy cheese, balanced by the sweetness and freshness of onions and peppers. The final addition of chili flakes, sliced peppers, avocado, and hot sauce allows customization of heat and richness. Migas can stand as a main dish, suitable for breakfast or brunch, and is satisfying because of the combination of protein, vegetables, and starch.
Tips in the recipe include variations to adjust heat levels by coring jalapenos or adding more peppers and hot sauces. The tortillas can be replaced with ready-made tortilla chips for ease, and for more hearty versions, chorizo or other meats may be incorporated. Salsa, such as Salsa Roja or Verde, complements the dish if added on top or served alongside, providing acidity and freshness.
Ingredients
- 3 tablespoons vegetable oil
- 2 corn tortillas cut into strips or squares
- 1 jalapeno pepper diced
- 1 bell pepper diced, small red
- 1 onion white or yellow, diced, small
- 4-5 egg lightly scrambled
- 1 tomato diced, medium
- salt to taste
- black pepper to taste
- ½ cup pepper jack cheese shredded, or Monterrey Jack cheese
- chili flakes extra sliced peppers, avocado, hot sauce, spicy, for serving
Instructions
- Heat the vegetable oil in a large pan and add the corn tortillas. Fry them lightly in the hot oil until they crisp up, flipping a bit, about 4-5 minutes. Remove them from the pan and set them into paper towels to drain. Sprinkle them with a bit of salt while they are hot.
- Next, add the peppers and onion to the hot pan and cook them down about 5 minutes.
- Stir in the tomato, then pour in the scrambled eggs. Sprinkle with salt and pepper and stir.
- Cook the eggs, stirring here and there, about 2-3 minutes, or until the eggs just begin to set.
- Remove from heat and stir in the reserved crispy tortillas and shredded cheese.
- Top with spicy chili flakes, extra sliced peppers and avocado. And hot sauce if desired!
Notes
- Adjust the spiciness by coring jalapenos or adding more chili flakes and hot sauce.
- Use tortilla chips instead of frying tortillas for a quicker version.
- Consider adding Mexican chorizo or other meats to enhance the dish's heartiness.
- Serve with salsa like Salsa Roja or Salsa Verde to add an extra flavor layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 176mg | 59% |
| Sodium | 148mg | 6% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 49.3mg | 55% |
| Calcium | 150mg | 15% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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