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One-Pot Wonders

Migas

by:
January 24, 2012
4
1 Ratings
  • Serves 2 hungry people
Author Notes

Literally, crumbs or scraps, migas are the genius breakfast of some Mexican brainiacs disguising chips and salsa into a delicious breakfast. Migas are a great use of the bottom of the tortilla chip bag or some stale crumbs that you found in the back of your cupboard hidden behind the seven pound bag of chocolate chips. Migas are a Texas staple and one of the amazing foods that have become necessities since I became a resident of this great state. —OB Cookie

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Ingredients
  • 2 tablespoons vegetable oil
  • 1 small onion diced
  • 1 clove garlic
  • 1/2 cup salsa verde or small can of green chiles
  • 1/2 cup tortilla chips broken into small pieces
  • 4 eggs
  • 1/2 cup shredded cheese (cheddar, jack, whatever you got)
  • salsa, sour cream, cilantro to top
Directions
  1. In a large skillet over medium-high heat, heat oil until ripples
  2. Add onion and garlic with pinch of salt and stir carefully until translucent
  3. Add green salsa and chips, stir until chips are slightly soggy
  4. Add eggs and stir until cooked, add cheese until melted
  5. Serve with toppings and enjoy
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5 Reviews

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memyselfandi November 7, 2015
You are right that migas is a staple in Texas (and Mexico too, for that matter). But tortilla chips is not part of migas at all. In fact, tortilla chips are not a part of any Mexican cuisine I know, and I've traveled all over the SW and Most of Mexico, and lived in the Rio Grande Valley. For migas, fresh tortillas are cut into strips and sauteed until just al dente before the eggs and other ingredients are added. About half eggs and half other ingredients is about right. There is no set recipe for migas, except please forgo the packaged tortilla chips, and please do include the vegetables.

Real migas also includes potatoes, carrots, onions, garlic, mild to medium chiles (both red and green anchos are ideal, but if you like hotter use New Mexican) and if available Mexican squash or other summer squash, all fried with the tortillas. It is best if whole cominos seeds are sauteed with the tortillas and vegetables, but ground cumin is an acceptable substitute.

Salsa of choice is generally served on the side to be added to the plate by each person to his or her taste. This should be heated before serving. Freshly made dark red enchilada sauce is my preference, but any fresh salsa is fine. Crumbled Mexican cheese on top, any of the white crumbly ones, is preferable to the shredded cheeses you mentioned.

Now you know how to make real migas.
Emilie R. May 10, 2022
I like to use plain, restaurant-style tortilla chips in my migas for their crunchy texture. I already knew it wasn't traditional, but they sure are good. I don't usually add cumin, but adding the whole seeds is an exciting idea. I like getting that pop of cumin instead of having the whole dish taste of it.
Shooter842 November 3, 2013
I cut a corn tortilla in to strips about a quarter inch wide, 1 and a half inch long. Cook some, your choice, of sausage, saving the grease. Cook the tortilla strips in this and seperately, also the pico. A short cut is to saute pico de gallo. Mix up your eggs before gently pouring in the skillet. Add your shredded cheese, to taste. Cook to just set, serve and enjoy. Serves as many as you have made provisions for.
tenpenny October 26, 2012
This was a simple and tasty recipe that I altered a bit: I made fresh salsa that had onions and garlic in it so I skipped step 2. Yummy!
tenpenny October 26, 2012
This was a really simple and tasty recipe that I altered a bit: I had fresh salsa on hand so I skipped step 2 as onion and garlic were already in the salsa. Yummy!