Migas

Name: Migas
Total time: 20 min
Yield: 2
Ingredients: 4 unit tortillas (corn, cut in strips); 2 tbsp vegetable oil; 1 unit onion (diced); 1 unit jalapeños (diced); 1 unit tomato (diced); 6 unit eggs; ½ tsp salt; ¾ cup Jack or cheddar (grated); ½ cup salsa (for serving)

Breakfast · Latin American & Caribbean · American

9 ingredients · 20 minutes · 2 servings

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674kcal34.6g protein42.8g fat38.6g carbs~$2.65/ serving*

Contains dairy, egg · sometimes contains gluten — check the label

Restrictions

Containsdairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (tortillas)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 unit	tortillas (corn, cut in strips)
2 tbsp	vegetable oil
1 unit	onion (diced)
1 unit	jalapeños (diced)
1 unit	tomato (diced)
6 unit	eggs
½ tsp	salt
¾ cup	Jack or cheddar (grated)
½ cup	salsa (for serving)

Optional

Not counted above. The dish works without them.

2 tbsp	cilantro (leaves)
1 unit	avocado (sliced)
4 unit	tortillas (flour, warmed, to wrap it all)

Steps

Fry5 min
medium-high, until golden and rigid
- tortillas
- eggs
tortilla strips in the oil, stirred until they crisp — this is the founding act of migas: the strips must be fully crisp NOW because the eggs will spend the rest of the recipe softening them back, and strips that start soft end as mush
Saute3 min
medium, in the same pan
+ onion + jalapeño until the onion softens at the edges, tomato for the last minute — the tomato goes late and briefly; cooked long it wets the pan and the eggs scramble in tomato water
Cook3 min
medium-low, eggs in, folded slowly
eggs whisked with salt poured over everything, folded in slow sweeps as they set around the strips — the target texture is soft curds clinging to half-crisp tortilla; some strips stay crunchy, some have surrendered, and that gradient is the entire point of the dish
Top2 min
off heat, cheese melting in the residual heat
- salsa
cheese folded through off the flame, salsa and the rest at the table — migas waits for no one; it is at its best in the ninety seconds after the cheese melts, ideally straight from the pan