Recipe: Migas

Mexican food is the best.  That may be a bold statement, but I stand behind it 100%.  I could eat Mexican food everyday for the rest of my life and be completely content (this is probably thanks to my dad, who makes a mean Mexican meal and did so all of our growing up years).

Last night I made migas – and it was SO yummy.  Migas is super easy to make and there are so many variations (mine was more Tex-Mex than authentic Mexican because I had a lot of eggs in the fridge), you can literally put anything into that you want.  The main point, in my opinion, are the tortillas – beyond that, get creative!

(General) Ingredients:

4 corn tortillas (corn tortillas make me a happy girl)

2 tbsp. extra virgin olive oil

1 small onion (I only used about 1/3 chopped)

8 eggs (beaten)

1 small tomato (chopped)

1 avocado (chopped or sliced, however you like it)

1 c. monterey jack cheese

1 lime


Step 1: Keep the tortillas stacked and cut them into bite-size pieces (or tear them, whichever you prefer).

Step 2: Put the 2 tbsp. olive oil in a skillet on medium heat and add the tortillas.  Cook these for 5-6 minutes until golden brown and turning slightly cripsy.

Step 3: Add onion (and whatever other “harder” veggies you want that need to soften a bit – peppers, fresh garlic, etc.).  Cook these 5-6 minutes until they begin to soften.

Step 4: Add 8 eggs, a little salt and pepper, and scramble

Step 5: When the eggs are almost finished cooking, add “softer” veggies like tomatoes, green chiles, mushrooms, etc.

Step 6: Last, add 1 cup monterey jack cheese – mix it in until it just begins to melt and take the skillet off the burner

Step 7: Squeeze a little lime juice over the whole pan, serve it up and add some avocado, sour cream and cilantro to your heart’s content.


What do you like to put in your migas?