Quick Tex-Mex Migas with Eggs and Salsa

Why You’ll Love This Recipe

• Fast, craveable dinner made from inexpensive pantry staples.
• Great texture: crispy tortillas meet soft, custardy eggs.
• Flexible and forgiving—use your favorite salsa and cheese.
• Perfect for breakfast-for-dinner and weeknight cooking.

Grocery List

• Produce: 1 medium yellow onion, 1 jalapeño (optional), 1 bunch cilantro, 1 lime
• Dairy: 8 large eggs, 1 cup shredded cheddar/Monterey Jack/pepper Jack
• Pantry: 8 corn tortillas, neutral oil, 1 cup chunky red salsa, kosher salt, black pepper, ground cumin (optional)

Full Ingredients

Migas Base

• 8 (6-inch) corn tortillas, torn into 1–2 inch pieces
• 3 tbsp neutral oil (canola or avocado), divided
• 1 medium yellow onion, diced (about 1 cup)
• 1 jalapeño, seeded and minced (optional, for heat)
• 8 large eggs
• 1/2 tsp kosher salt (for eggs) plus a pinch for tortillas
• 1/4 tsp freshly ground black pepper
• 1 cup chunky red salsa (restaurant-style or roasted tomato)
• 1/2 tsp ground cumin (optional)
• 1/4 tsp chili powder (optional)

Finishing & Serving

• 1 cup shredded cheese (cheddar, Monterey Jack, or pepper Jack)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional sides: warm tortillas, sliced avocado, hot sauce, warm black beans

Step-by-Step Instructions

Step 1: Prep your ingredients

Crack the eggs into a medium bowl and whisk with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until well combined and slightly frothy. Dice the onion, mince the jalapeño (if using), tear the corn tortillas into 1–2 inch ragged pieces, and measure the salsa and cheese. Chopping and measuring now makes this quick, high-heat cook completely stress-free.

Step 2: Crisp the tortillas

Heat 2 tablespoons oil in a 12-inch nonstick or well-seasoned cast-iron skillet over medium-high heat until shimmering (about 350–375°F surface temp; a torn tortilla piece should sizzle on contact). Add the torn tortillas in an even layer and fry, stirring every 20–30 seconds, until deeply golden and crisp, 4–5 minutes. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt. This step keeps the tortillas crunchy after mixing with eggs.

Step 3: Sauté the aromatics

Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the diced onion (and jalapeño, if using). Cook, stirring, until the onion is translucent with lightly browned edges, 3–4 minutes. Stir in the cumin and chili powder (if using) and cook 30 seconds until fragrant.

Step 4: Reduce the salsa

Pour in the 1 cup salsa and bring to a lively simmer. Cook, stirring, 45–60 seconds to tighten it slightly. You want a thick, jammy base that will coat the tortillas without making them soggy.

Step 5: Soft scramble the eggs

Reduce heat to medium. Add the whisked eggs and, using a flexible spatula, gently push and fold the eggs from the edges toward the center to form soft curds. Cook 2–3 minutes until just set and still glossy (about 160°F if you check). Avoid over-stirring; tender curds are the goal.

Step 6: Fold in tortillas and melt cheese

Return the crisp tortillas to the pan and gently fold to coat them in the egg-and-salsa mixture, 30–60 seconds. Remove from heat. Sprinkle about 3/4 cup of the cheese over the top, cover the pan (or tent with foil), and let the residual heat melt the cheese for 30–60 seconds. Reserve the remaining cheese for finishing.

Step 7: Finish and serve

Uncover, scatter the chopped cilantro and remaining cheese, and squeeze lime over the top. Taste and adjust salt if needed. Serve immediately with extra salsa, lime wedges, and any optional sides. Migas are best eaten right away while the tortillas still have crunch.

Pro Tips

• Day-old tortillas crisp better than fresh; if yours are very fresh, let them air-dry 15–20 minutes before frying.
• If your salsa is watery, simmer it 1–2 minutes to reduce; concentrated salsa keeps the tortillas from going soggy.
• Use a wide skillet (12-inch) so the tortillas and eggs have room; overcrowding makes everything steam.
• Pull the eggs off the heat just before fully set—carryover heat finishes them and keeps the texture custardy.
• Salt the fried tortillas lightly as soon as they come out of the pan for best flavor.

Variations

• Chorizo Migas: Brown 6 ounces fresh Mexican chorizo first (no extra oil needed). Spoon off excess fat, then proceed with onions and the rest.
• Green Migas: Swap in salsa verde and finish with crumbled cotija instead of melty cheese. Add a few torn spinach leaves with the eggs.
• Black Bean Boost: Fold in 1 cup warmed, well-drained black beans with the tortillas for extra protein and fiber.

Storage & Make-Ahead

Migas shine when freshly cooked. For best results, fry the torn tortillas up to 24 hours ahead; cool completely and store airtight at room temperature. Cook the rest to order. Leftovers keep 1–2 days in an airtight container in the refrigerator; reheat gently in a nonstick skillet over medium heat with a splash of oil, or on a sheet pan under a hot broiler for 1–2 minutes to revive a little crispness. Eggs will firm up on storage, so add a spoon of salsa when reheating to reintroduce moisture.

Nutrition (per serving)

Approximate values: 480 calories; 24 g protein; 36 g carbohydrates; 27 g fat; 9 g saturated fat; 900 mg sodium; 5 g fiber; 5 g sugars. Values will vary based on salsa, cheese, and tortilla brands.