by Diana Rattray
This is one of the best plates of scrambled eggs I’ve ever tasted. The corn tortillas add unexpected flavor and texture, and the mixture of vegetables is perfect. I added some red bell pepper instead of tomatoes (I was out of tomatoes), but other than that I followed the recipe (pictured). If you are serving the eggs along with fried potatoes or hash browns and sliced fruit, the dish should be enough for 4 people.
The Mexican-style scrambled eggs are also known as “migas.” Feel free to add some melty cheese to the top of the eggs just before serving.
PrintMexican Scrambled Eggs (Migas)
These Mexican scrambled eggs, also known as migas, are easy to make and have fabulous flavor. Soft corn tortillas provide unexpected flavor and texture to the egg mixture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 to 3 servings 1x
- Category: Breakfast, Eggs, Mexican Food, Tortillas, Peppers
- Cuisine: Mexican
Ingredients
Scale
- 3 tablespoons vegetable oil
- 4 soft corn tortillas, cut into thin strips
- 2 tablespoons butter
- 1/2 cup chopped tomato
- 1/4 cup finely chopped onion
- 1 small green jalapeno or mild chile, seeded and chopped
- 4 large eggs, well beaten
- salt and freshly ground black pepper, to taste
Instructions
- Heat 3 tablespoons of vegetable oil in a skillet over medium heat and saute the tortilla strips until they are lightly browned. Transfer the tortilla strips to paper towels to drain and wipe out the pan.
- Place the skillet over medium-low heat and melt the butter. Add the chopped tomato, onion, and green chile and cook for about 1 minute, stirring constantly. Return the tortilla strips to the skillet.
- Pour beaten eggs into the skillet over the tortilla strips and vegetables and cook until the eggs set, stirring frequently. Sprinkle with salt and pepper, to taste.
