Martha Stewart Migas (Corn Tortilla and Egg Scramble)

Martha Stewart Migas (Corn Tortilla and Egg Scramble) is an easy one skillet Tex-Mex breakfast built on crispy fried corn tortillas. They fold into soft scrambled eggs with poblano chile, cheddar, and ripe tomato for a cozy weekend morning.

Serve it with avocado and salsa alongside refried beans for a filling family breakfast. Fry the tortillas until they shatter when you break one, since that crunch is what separates migas from a regular scramble.

Martha Stewart Migas (Corn Tortilla and Egg Scramble)

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Course: BreakfastCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

390

kcal

Crispy shards of fried tortilla mixed into creamy, cheesy scrambled eggs with a gentle kick of poblano chile.

Ingredients

• 3 tablespoons vegetable oil
  

• 6 corn tortillas, torn into small pieces
  

• 1/2 white onion, diced small (1 cup)
  

• 1 large poblano chile, seeded and diced small (1 cup)
  

• 1 medium tomato, diced small (1 cup)
  

• coarse salt and ground pepper
  

• 8 large eggs, lightly beaten
  

• 1/2 cup grated cheddar cheese (2 ounces)
  

• salsa or hot sauce (optional), for serving
  

Directions

• Fry the tortillas: In a large cast-iron or nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but about 1 tablespoon of oil from skillet.
• Cook the vegetables: Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.
• Scramble the eggs: Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

Tools for this recipe

• Lodge 12-inch cast iron skillet, OXO stainless slotted spoon, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the difference between migas and chilaquiles?

Migas always contain scrambled eggs mixed with crispy fried corn tortilla pieces, while chilaquiles are fried tortilla chips simmered in salsa until they soften. Chilaquiles are sometimes topped with a fried egg or shredded chicken, but the tortillas themselves are the star. If you want a crunchy, eggy scramble, migas is your dish.

Can I use flour tortillas instead of corn?

No, corn tortillas are the right choice here because they crisp up much better in hot oil. Flour tortillas are too soft and will not get that shattering crunch that defines migas. The contrast between crispy corn tortilla pieces and creamy scrambled eggs is the whole point of the dish.

How do I keep the scrambled eggs from getting dry?

Pull the skillet off the heat just before the eggs look fully set, since carryover heat will finish cooking them in about 30 seconds. Stir gently with a spatula to form large, soft curds rather than small tight ones that dry out fast. Overcooked migas lose the creamy texture that makes the dish work.

Can I make migas ahead of time?

Migas are best eaten right out of the skillet because the fried tortilla pieces lose their crunch as they sit. You can dice the onion, poblano, and tomato up to a day ahead and store them in the fridge, though, so morning assembly takes about 15 minutes. Beat the eggs and grate the cheddar the night before too.

What can I substitute for poblano chile?

An Anaheim chile gives you a similar mild, slightly sweet heat and works well in this scramble. If you want no heat at all, use a green bell pepper, which adds the same vegetal flavor without any spice. For more kick, swap in a jalapeño with the seeds removed, but start with half since it runs hotter than poblano.