Migas Con Huevo
4 servings
Migas con huevo is a classic Mexican breakfast dish that’s perfect for using up leftover tortillas and turning them into a flavorful, comforting meal. Perfect for family mornings or whenever you want something warm, hearty, and full of Mexican flavors!
Ingredients
- 16 corn tortillas (cut into small pieces)
- 4 large eggs
- 3 Tbsp lard or olive oil
for salsa
- 3 medium ripe tomatoes
- ¼ medium white onion
- chili peppers (as much as you want)
- 1 garlic clove (peeled)
- salt and pepper (to taste)
for serving
- Queso fresco (or cotija, mozzarella, cheddar, etc.)
- ½ medium onion (chopped)
- Mexican crema (or heavy cream)
Instructions
make the salsa
- Boil tomatoes with chilies until soft (about 8 minutes).
- Place tomatoes, chilies, onion, garlic, salt and pepper on a blender. Add 1 cup of water and blend until smooth. Set aside.
make migas
- 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 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, chopped onions on top, and drizzle with cream.
Notes
- Use stale tortillas for the best texture.
- Feel free to add leftover veggies, meats, or cheese for extra flavor.
- Any salsa works, try chipotle salsa for a smoky twist!
- Migas are softer and moister than chilaquiles, not crispy.
- Make the salsa ahead of time to save on prep.
Nutrition Information
Serving: 1 serving | Calories: 498kcal | Carbohydrates: 47g | Protein: 11g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 510mg | Potassium: 457mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1039IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 2mg