Migas

Ingredients

• 6corn tortillas (2 to fry, 4 to serve)
• 30 ml (2 tablespoons)rapeseed oil
• 15 g (1 tablespoon)butter
• 30 ml (2 tablespoons), dicedred pepper
• 30 ml (2 tablespoons), dicedyellow pepper
• 8eggs
• 15 ml (1 tablespoon)milk
• 120 ml (½ cup), dicedspring onions
• 50 g (½ cup), gratedjalapeño pepper Jack cheese

Instructions

1. 1

   Whisk the eggs

   Whisk the eggs and milk together in a medium bowl, then set aside.

2. 2

   Fry the tortillas

   Heat a non-stick frying pan over a medium heat with enough rapeseed oil to coat the base, about 30 ml (2 tablespoons). Once hot, fry one tortilla, moving it gently with tongs for about 15 seconds; turn and fry for another 15 seconds or until crisp. Lift it out and drain on kitchen paper, then repeat with the second tortilla. Turn off the heat and cut the fried tortillas into small strips.

3. 3

   Cook the peppers

   Remove the oil from the pan, add the butter and set the pan over a medium-low heat. Add both peppers and cook gently for 2–3 minutes.

4. 4

   Scramble and serve

   Pour in the egg mixture and gently move it around the pan as it scrambles. While the eggs are still wet and only partly cooked, add the cheese, half the spring onions and the fried tortilla strips. Keep moving everything around the pan, then serve with the remaining tortillas warmed and the rest of the spring onions as a garnish.

What are migas?

Migas means “crumbs” in Spanish, and the dish has different forms across Spanish-speaking food traditions. This version is the Tex-Mex-style breakfast of eggs cooked with tortilla pieces and other savoury additions.

The recipe recalls migas served at Good Eats in Dallas, with the heat kept gentle for children. Freshly fried tortillas bring crisp edges that contrast with the tender eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 18g protein, 27g carbs, 21g fat.

The eggs and cheese provide most of the protein, while the tortillas supply most of the carbohydrates. The frying oil, butter and cheese contribute much of the fat; serve a moderate portion with fruit or vegetables on the side to round out the plate.

Fry the tortillas for texture

Fresh tortillas: frying the two tortillas yourself gives you crisp strips without relying on bagged chips. Keep them moving gently with tongs and take them out once crisp.

Oil: use just enough rapeseed oil to coat the pan, as directed, and drain the tortillas on kitchen paper after frying.

Keep the peppers tender

Pepper dice: cut the red and yellow peppers small so they cook gently in the short 2–3-minute sauté.

Butter: after removing the frying oil, cook the peppers in butter over medium-low heat. This keeps the pan’s heat gentle before the eggs go in.

Stop the eggs while they are soft

Early addition: add the cheese, half the spring onions and the tortilla strips while the eggs are still wet and partly cooked.

Doneness: keep moving the eggs around the pan and serve once they are scrambled with the other ingredients. They will continue to set slightly from the residual heat.

Choose the right cheese and heat

Pepper Jack: the jalapeño cheese brings flavour and a little warmth as it melts through the eggs. For a milder result, use a less spicy cheese if you prefer.

Family-friendly: this version is intended to avoid anything too spicy for children, but the cheese still has some jalapeño flavour.

Serve with the remaining tortillas

Warm tortillas: serve the four unfried tortillas alongside the eggs, with the reserved spring onions scattered over the top.

On the side: fresh fruit or sliced avocado can make a simple accompaniment without competing with the cheesy eggs.

Recipe notes & tips

• Have the egg mixture whisked and the vegetables diced before heating the pan.
• Fry the tortillas in batches so each one can move freely in the pan.
• Drain the fried tortillas well before cutting them into strips.
• Keep the heat medium-low once the butter and peppers go into the pan.
• Add the tortilla strips before the eggs have fully set so they mix through easily.

Variations

• Milder cheese: use a mild grated cheese instead of jalapeño pepper Jack.
• More vegetables: add extra diced peppers and cook them gently before the eggs.
• Fresh garnish: finish with diced tomato or coriander alongside the spring onions.
• Extra warmth: add more finely diced jalapeño with the peppers.
• Avocado side: serve with sliced avocado for a creamy contrast.

Common mistakes to avoid

• Using bagged chips: they do not give the same freshly fried texture; fry the tortillas as directed.
• Leaving the tortillas unattended: they can crisp quickly; turn them after about 15 seconds.
• Cooking the peppers too hot: they may brown before softening; keep the heat medium-low.
• Overcooking the eggs: they become firm; add the cheese and tortilla strips while the eggs are still wet.
• Adding all the spring onions at once: reserve half for the garnish as directed.

How to store

Refrigerate leftover migas in a covered container and use within 2 days. Reheat gently in a frying pan until hot; the tortilla strips will soften as they sit.

Frequently asked questions