Breakfast Migas

This breakfast migas recipe is made with homemade tortilla chips and salsa—a quick and easy Mexican-style way to serve breakfast eggs.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 434 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 pinch ground black pepper
• salt to taste
• 3 cups hot water
• 2 cloves garlic, peeled
• 5 large eggs, beaten
• 2 teaspoons salt, divided
• 3 medium green onions, chopped
• 12 (6 inch) corn tortillas, cut into bite-sized pieces
• 5 medium Roma tomatoes
• 1 ripe avocado, pitted and sliced
• 2 tablespoons shredded Oaxaca cheese, or to taste
• 0.25 cup chopped onion
• 0.25 teaspoon dried Mexican oregano
• 0.125 teaspoon ground cumin
• 0.5 cup oil for frying
• 0.25 cup fresh cilantro leaves
• 3 dried guajillo chilies

Recipe Instructions

Step 1

Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.

Step 2

Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.

Step 3

Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.

Step 4

Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.

Step 5

Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.

Step 6

Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.

Step 7

Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.