If you’ve never heard of migas before, you’ll probably be a bit underwhelmed by my description of them. They’re basically Mexican scrambled eggs with little strips of tortilla mixed in. See? Pretty underwhelming – and it doesn’t help that they look a bit of a mess. But if you’ve ever made any of my recipes (which is actually quite a lot of you, judging by all the fantastic photos you send me), hopefully you’ll know that I can be trusted. I wouldn’t say that migas were awesome if they weren’t. And they are awesome.
To make migas, you start by frying off some strips of tortilla until they’re nice and crispy. Corn tortillas are most commonly used, but I could only find flour ones (and to be honest, I’m not a big fan of corn tortillas anyway), so that’s what I used. Then you add some veggies, soft scrambled eggs, and a small handful of grated cheese. I think scrambled eggs are hugely underrated anyway, but the strips of crispy tortilla really do take them to the next level.
For me, the migas themselves are just the beginning – you can also serve them alongside all sorts of other yummy bits for a Mexican breakfast feast. I had mine with refried beans (aka heaven in a tin), sliced avocado, and some rings of Baxters pickled red onions.
These red onions are the fourth and final product in the new Deli Toppers range, which I’ve told you about before (here, here and here). They come in whole slices in the jar, and they’re pretty fun to separate into rings – or, if you’re a serious onion fan, you can eat a whole slice in one. They’re tangy and sharp, and slightly sweet, and they’ve got a nice bit of crunch. If you need a great way to add tons of flavour to your meal in one fell swoop, the Deli Toppers range is the way to go – so convenient.
Since eggs go with just about everything, the pickled onions worked really well here. You could also add some chilli or other spices is you fancy a bit of kick.
My migas probably aren’t authentic, but they sure are delicious. Judging by the Wikipedia page, this seems to be more of a Tex Mex version. If you’re actually Mexican, I’d love to hear what you’d do differently! Just let me know in the comments.
- 1 tbsp oil
- 1 large tortilla, cut into short strips (I used flour, but corn is more authentic)
- 1/2 onion, diced
- 1 bell pepper, diced (I used orange)
- 1 - 2 medium tomatoes, diced
- 4 eggs, lightly beaten
- 35 g grated cheddar cheese (~ 1/3 cup)
- Black pepper
- To serve: refried beans, cilantro, fresh coriander, avocado, red onions
Heat a dash of oil in a frying pan, and add the strips of tortilla. Cook over a medium heat for a few minutes, tossing regularly, until the tortilla pieces are golden brown and crispy. Remove from the pan, and set aside.
Add the diced onion and pepper to the pan, and cook over a medium heat for a few minutes, until fairly soft. Add the diced tomato, and cook for a further couple of minutes.
Return the crispy tortilla strips to the pan, and add the beaten eggs. Cook over a medium-low heat, stirring regularly, until the eggs are almost cooked, then add the grated cheese and plenty of salt and pepper.
When the cheese has melted and the eggs are fully cooked, serve the migas with refried beans, avocado, and slices of red onion.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for migas only (no sides).