Best-Ever Migas
This classic Mexican breakfast surpasses expectations with its remarkable combination of flavors. The marriage of crispy fried tortillas and scrambled eggs creates a delightful texture that transitions from crispy to moist, delivering irresistible satisfaction. Topped with refreshing radishes and cilantro, a sprinkle of salty cotija cheese, and creamy avocado, this skillet breakfast is more than sufficient motivation to rise and shine. (And a mimosa margarita wouldn't hurt either!)
Ingredients
- 3 tbsp. vegetable oil
- 5 corn tortillas, ripped into 2-inch pieces (about 1 1/2 cups)
- 1 jalapeño, finely chopped
- 2 cloves garlic, crushed and chopped
- 1/2 small onion, diced
- 5 large eggs
- Kosher salt
- 1/2 c. mild salsa
- 1/4 c. cilantro leaves
- 1 avocado, pitted and thinly sliced
- 2 radishes, thinly sliced
- 1/4 c. cotija cheese, crumbled
- Hot sauce, for serving
Instructions
- Heat oil over medium high in a medium non stick skillet. Add tortillas and cook until crispy on one side, about 5 minutes.
- Add jalapeño, garlic, and onion. Continue to cook until softened, about 4 minutes. Lower heat to medium low and add the eggs, season with salt, and stir vigorously until everything is scrambled together, about 1 minute. Add salsa and stir to combine with the eggs and tortilla, 1 minute more.
- Add jalapeño, garlic, and onion. Continue to cook until softened, about 4 minutes. Lower heat to medium low and add the eggs, season with salt, and stir vigorously until everything is scrambled together, about 1 minute. Add salsa and stir to combine with the eggs and tortilla, 1 minute more.
- Remove from heat and top with cilantro, avocado, radishes, cheese, and hot sauce.
Tried this recipe?Let us know how it was!