Migas (Mexican Eggs)


This photo does not do this dish justice.  FYI – you can cook more tortillas than necessary and freeze or refrigerate them.  I have also refrigerated the tortillas and eggs – without salsa with good luck.  I could eat these every day of the week with good fresh salsa.



Migas (Mexican Eggs)


  • 2 corn tortillas per serving
  • 1.5 eggs (2 eggs with one yolk removed)
  • Diced red pepper
  • Diced onion
  • Cilantro
  • Green Onions (optionall)
  • Olive oil


  1. Slice or tear tortillas into strips or bite size pieces. Sprinkle with oil, and pan fry for 5 minutes until crispy. Meanwhile, prepare eggs for scramble.
  2. When tortilla strips are crispy, add diced peppers and onions (and inhale the goodness) – saute for 2-3 minutes, depending on your preference of veggie crispness. Add scrambled egg mixture and cook until done. Garnish with green onions and cilantro – top with salsa.

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