Mexican Migas Recipe with Pico de Gallo

Have you ever eaten or heard of Mexican migas with Pico de Gallo?? If you haven’t had migas breakfast yet, you’re going to be blown away by how flavourful they are! It is a one of the most popular Mexican Breakfast made fried corn tortilla, onions, jalapeños, scrambled eggs and cheese. This dish is like a fiesta in a bowl – full of fresh flavour, hearty and warm, and really interesting with the addition of fried corn tortilla. It’s a very simple Mexican recipe that lets the flavours of the ingredients shine. Migas breakfast is vegetarian, easy to make and gluten-free.

I still remember the first time I had Migas breakfast tacos. It was in my trip to Mexico, and I was so pleasantly surprised to find out how much I really love tacos breakfast. It was one of the best breakfast i’ve had, so delicious and comforting, that I had to recreate it when I got back home. You only need a handful of ingredients to make migas breakfast, they’re easy adapt based on what you have on hand. A delicious breakfast that we love to make over and over again.

What are migas?

The word “Migas” literally means “crumbs” in Spanish. It is traditionally a Spanish dish made with leftover stale bread originally introduced by shepherds, it is very popular across the Iberian Peninsula. The Mexican migas is typically made by frying corn tortilla strips. Migas is also known as Huevo Con Tortilla and Tortillas Con Huevo. Migas were created as a way to use up stale tortillas. A hearty Mexican breakfast which is very versatile and can be customised to everyones likings, just like nachos, top with anything you like, from refried beans to avocado salsas, jalapeño to your favourite cheese.

You don’t find migas on menus but there is something a bit similar, chilaquiles. There have been endless debates if chilaquiles and migas are the same thing. But there is indeed a difference, however slight.

Difference Between Chilaquiles and Migas

Migas and chilaquiles have a lot in common. Both are made with fried tortilla chips and cheese , served for breakfast and go are very versatile add toppings of your choice. However they are far from same!

Migas is made by scrambling eggs together with the corn tortillas strips and chillies. While in chilaquiles tortilla chips are fried in red or green salsa and usually finished with topping of fried eggs, cheese, coriander, sour cream and avocado. You don’t need eggs for the dish to qualify as chilaquiles.

Migas will generally only have the scrambled eggs as the only protein, but Chilaquiles can be served with chicken mixed in it, with a fried egg on top, or with a piece of meat on the side (you can also serve the chilaquiles plain).

There is no one way to cook or serve migas, so feel free to get creative side out!

What’s Pico de Gallo?

Pico de Gallo is a classic Mexican tomato salsa (or dip) that’s super easy to make. It’s a fresh, healthy, low-calorie, full of anti-inflammatory properties condiment which goes with just about any Mexican meal. It is also known as “Salsa Fresca,” or “Salsa Cruda.” It is traditionally made with tomatoes and onion, fresh cilantro and a generous squeeze of lime juice. You can add jalapeño or other chilli for a spicy kick but you can leave it out if you are looking for a milder pico.

How to make the best Mexican Migas

THE PROCESS

• Make the black beans. Saùte onion, jalapeños, & garlic in a saucepan over medium-high heat. Next, add the beans, cumin powder, avocado powder, lime juice, dash of hot sauce and water. Simmer until you’re ready to serve the migas.
• Make Pico de Gallo.

• Prepare the eggs. Beat the eggs, milk, salt and pepper, cumin powder, Smoked Paprika Powder and chopped coriander, keep aside.

• Fry the corn tortilla strips. Cut your corn tortillas into strips or squares and fry in neutral oil until crispy. Transfer them to a paper towel-lined plate and season with salt and pepper.

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• Sauté the veggies. Add the diced onion and jalapeño to the skillet and cook for 2-3 minutes, until the onions are getting soft and translucent. Add the garlic and stir until fragrant, about 30sec.
• Preheat the broil. if using
• Cook the eggs. Reduce the heat to medium-low and add the prepared egg mixture to the skillet/pan. Cook the eggs by dragging a spatula through them to create large curds (avoid stirring). Cook the eggs about halfway, until the eggs are beginning to mostly set but still havefairly wet texture.
• Finish the eggs. Stir the crispy tortilla chips and chopped coriander into the eggs and sprinkle with half the cheese (if broiling). Cover and cook till the cheese melts.
• Broil (optional).  Add spoonfuls of green or red salsa on top (optional) ; add the remaining cheese and broil until melted—about 1 minute.
• Serve with choice of garnish. We love it with seasoned black beans, sour cream, sliced green onion and dash of hot sauce. ENJOY!!

Customising Your Mexican Migas:

I love this recipe and it can easily be customise based on what you have on hand! Here are some of my favourite ways to customise migas:

Serve it as tacos.  Divide the migas among warm flour tortillas and top as desired.

Add veggies. If you have some veggies to use up, add them in! You could add some sautéd peppers, squash, or courgettes.

Add Toppings. You can top migas with all of your favourite ingredients – much like you would a taco.Here are some ideas or inspiration: Seasoned black beans, avocado, salsa, hot sauce, Guacamole, sour cream, jalapeño, herbs.

If you don’t want to fry tortillas. No problem. You can stir in some crispy corn tortilla chips to save you time.

Helpful Tips and Tricks for making Mexican Migas Breakfast

• Have your ingredients prepped before you start cooking. This is one of those recipes that comes together very quickly once you start so I like to make sure all my ingredients and chopped and ready to go before I start. This will keep you from accidentally over-frying the corn tortillas or overcooking the eggs.
• Cook the tortilla strips long enough. Make sure when you’re frying the corn tortillas to cook them long enough! They should be crispy without getting to dark. If you don’t fry them long enough, they’ll get soggy quickly.
• Don’t overcook the eggs. Dry eggs are the absolute worst! Cook the eggs until they’re set, but still a little wet. Remember, we’ll be covering them and cooking for a little longer to melt the cheese!
• Don’t add the tortilla strips too early in the eggs they will become soggy. For them retain more of a crispy texture add them after the eggs have cooked a bit. Gooey eggs plus gooey cheese will make the tortillas soggy. Then add the cheese, to melt into the egg-tortilla mixture. 
• If you want a creamy-melted texture add only half the cheese to the eggs. Then top with remaining cheese and broil. By doing so you will get the required texture.
• Make this dish just as you are ready to serve. Eggs aren’t great as they sit, so I always serve migas right away. You can prep the ingredients ahead of time and fry the corn tortillas to save time.

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Mexican Migas Recipe with Pico De Gallo

Serves: 2 Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1.5 tbsp avocado oil
• ½ to ¾ cup oil for frying tortillas
• 4 corn tortillas, cut into squares
• ⅓ cup diced yellow onion
• ½ small red pepper, diced
• ½ jalapeño, finely chopped
• 2 cloves garlic, minced or finely chopped
• ½ tsp cumin powder
• ¼ tsp smoked paprika
• 2 tbsp finely chopped coriander leaves
• 5 eggs beaten with little milk or water
• ½ cup spicy cheddar cheese, grated
• Salt and pepper to taste
• ¼ cup crumbled feta 

For Pico de Gallo

• 2 tomatoes
• ¼ onion
• ¼ cup coriander
• 1 tsp jalapeño, finely chopped
• lime juice
• salt to taste

For Refied Beans 

• 200 grams canned  black beans
• 1 tbsp oil
• ¼ onion, finely chopped
• ¼ jalapeño, finely chopped
• 1 clove garlic, chopped
• ½ tsp cumin powder
• ¾  tsp avocado leaf powder
• 1-2 tsp lime juice
• dash of hot sauce 
• water as required

method

For Pico De Gallo

1. Finely chop the tomatoes, onions, coriander and jalapeño. Place in a bowl and mix well, add the lime juice and salt and mix again. Keep aside.

For Refied beans

1.  Saùte onions, jalapeños, & garlic in a saucepan over medium-high heat. Next, add the beans, cumin powder, avocado powder, lime juice, dash of hot sauce and water. Simmer until you’re ready to serve the migas.

For Migas 

1. In a medium nonstick frying pan, heat oil on an over medium heat. When the oil is hot, add the squared corn tortillas and fry just until crisp, about 2 minutes. Remove to a paper towel-lined plate to drain, and set aside.
2. In same frying pan, remove the excess oil add the onion, garlic and jalapeño. Cook on medium-high heat until they start to soften up. About 1 minute
3. Add the diced red pepper and cook for another minute. Season the veggies with a pinch of salt and black pepper.
4. While the veggies are cooking, break the eggs in a mixing bowl, add 1 tbsp of the chopped coriander, smoked paprika and cumin and season with salt, pepper and add 2-3 tbsp milk or 1.5 tbsp water. Whisk with a fork until smooth.
5. Lower the heat to medium, add the egg mixture, and let sit for about 30 seconds or until it starts to set on the bottom. Now add the crispy tortillas and  ½ of the cheddar cheese if broiling. Cover and let the cheese melt. Gently stir to mix the eggs with the tortillas and veggies.
6. Cook eggs until set or they reach your desired consistency.
7. Serve immediately, add pico de gallo, fried beans and any other desired toppings.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!