These delicious migas con huevo are made with tortilla chips and eggs, dipped in a delicious tomato sauce and served with lots of cheese, cream and onions. Serve these migas breakfast with a traditional café de olla.
What are migas con huevo?
The migas recipe usually refers to the Spanish preparation made with pieces of old bread. The word “migas” translate into crumbs, which refers to the way the bread is cut.
In Mexico, migas are prepared using corn tortillas cut into small pieces and fried with eggs, hence the name: migas con huevo. This dish is prepared mostly for breakfast and served with queso fresco, chopped onions, and Mexican crema.
There are many recipes in the world to make migas, apart from the Spanish one. These can be prepared in soups, salads and stews with vegetables and sauces, it could be said that even the famous Italian panzanella is part of these recipes.
This delicious and simple recipe is born from the need to use the tortillas that accumulate over the days. Tortillas become hard and somehow they need to be recycled to avoid waste.
But even in Mexico you will find variants on how to prepare this tasty dish, which depends mainly on the region they are made.
In the north of the country it is very common to prepare them with chopped vegetables and bits of hot dog sausages, while in the center of the country they are served with chorizo and molcajete salsa.
Migas or chilaquiles?
In order not to confuse you more, I want to tell you that there are actually differences between these two dishes.
- Chilaquiles are normally prepared using tortilla triangles and deep-fried until completely crisp, like some sort of totopos. While migas are prepared by breaking up the tortillas with your hands and into rather small pieces, in addition to being fried not too crunchy but a little bit softer.
- Migas con huevo use any ingredient that you have on hand and leftovers from other preparations, this is what makes it a recycling dish, perfect for using that piece of ham that is sitting in your fridge or that extra sauce from huevos ahogados or chicharron en salsa roja.
- Chilaquiles are usually prepared by adding the fried tortilla to the sauce, which allows them to have a crisper texture as they cook for less time.
- On the other hand, migas con huevo are fried for a few minutes, then, the ingredients are added in the same pan or casserole, cooking everything together, to leave them moist and a little softer than chilaquiles.
Which salsa to use
Besides from the quick salsa recipe that I am leaving you below, you can actually prepare these migas con huevo with any leftover salsa that you have from other preparations, for example:
- TOMATO SAUCE – The same that is used for these drowned eggs, this chile rojo beef or this delicious chicharron in red salsa.
- NO SPICY SALSA – Like the one from entomatadas, perfect to use if you don’t like spicy or if you want to serve migas con huevo to children.
- TACOS SALSAS – We can start with this molcajete salsa or maybe use a delicious green tomatillo sauce. And what about this chipotle salsa? As you can see, you can’t run out of options.
- STORE-BOUGHT – And last, you can also use your favorite brand and type of Mexican store-bought salsa.
The step by step recipe
Prepare the salsa first. If you have leftovers salsa from other recipes you can use that one instead.
Now, boil the tomatoes along with any type of chilies you have on hand, it can be red, green, dry or fresh and the amount will be depending on how much you want the salsa to be spicy. Once tomatoes are soft, place everything in a blender and add a large piece of onion and a garlic clove.
Add a cup of water or chicken broth and blend until you will have a smooth sauce. Set aside.
Cut the tortillas into small pieces. You can also do this step the day before and leave the tortillas to stale, covered with a kitchen towel, on your kitchen countertop.
Heat the oil/lard on a frying pan over medium heat and fry the tortillas until lightly golden but not completely crispy.
Add the eggs to the pan with tortillas, mix well so that they cook perfectly.
Add the salsa to the pan and season with salt to taste, mix and let everything cook for a couple of minutes, you can leave the migas con huevo a little juicy or allow them to dry a bit, is up to you.
Serve on plates and add queso fresco (or any cheese you prefer), chopped onions and finally, drizzle with Mexican crema.
As I said before, migas con huevo are perfect for recycling the leftovers that are sitting in your refrigerator, whether from vegetables or cheeses, meats or sausages.
For example you can add peppers, onions, potatoes, tomato, zucchini. All cut into small pieces and sautéed for a few minutes. You can also add ham, chorizo, salami and even bits of cheese.
How To Make Corn Tortillas
In the mood to make migas con huevo but don’t have tortillas? Here I leave you this video about how to make tortillas at home. Did you know that you can also make this recipe using blue corn tortillas?
Migas Con Huevo
- 16 corn tortillas (cut into small pieces)
- 4 large eggs
- 3 Tbsp lard or olive oil
- 3 medium ripe tomatoes (unos 450g/1lb)
- ¼ medium white onion
- chili peppers (as much as you want)
- 1 garlic clove (skinless)
- salt and pepper (to taste)
- Queso fresco (or cotija, mozzarella, cheddar, etc.)
- ½ medium onion (chopped)
- Mexican crema (or heavy cream)
make the salsa
- Boil tomatoes with chilies until soft.
- Place tomatoes, chilies, onion, garlic, salt and pepper on a blender. Add 1 cup of water and blend until smooth. Set aside.
- Heat lard or oil in a frying pan over medium heat. Add tortillas and fry until lightly golden but not too crispy.
- Add eggs to the pan and mix well, stirring constanlty cook until eggs are well done.
- Pour over the salsa and season with salt. Mix and allow to cook for a couple of minutes. You can leave the migas a little bit juicy or allow the salsa to reduce to your desired consistency.
- Serve migas immediately with cheese and chopped onions on top and drizzle with cream.