Finally some Migas!
This could easily become your default breakfast dish for lazy weekend mornings, so consider yourself warned! They are addictive and once you’ve had a home-cooked version you’ll be left wondering why eggs n’ bacon in the States are served up so…boring?
Green sauces work wonders on eggs so we’re bombing these Migas with a freshly made Salsa Verde. It’s worth giving the Salsa Verde a try if you’re new to it — it adds life to the dish and you can easily make it on the side while the Migas are cooking.
How To Make Migas
Don’t tell your partner that Migas came about as a convenient way to use tortillas that are past their prime. Tell them Migas is an authentic dish from a different era and they’re about to head back in time for some good eats.
So yes, keep all your aging tortillas around because you can always bring them back to life in a batch of Migas.
We’re adding bacon to these Migas (bacon!) but you can consider this optional if you want a vegetarian version. Lately, I’ve been using the oven to cook bacon, so we’ll hit two birds by cooking the bacon and roasting the tomatillos at the same time.
The bacon will need 20 minutes in a 400F oven to fully cook. Tomatillos typically need about 15 minutes to roast, but it’s no biggie if you leave them in there a little longer. If you want, you can line the baking sheet with parchment paper for easy clean-up.
Note: cutting out the stems of the tomatillos is an old habit from Mexico but this is optional. If you do cut them out be sure to pour any leftover juices into the blender when it comes time to make the Salsa Verde.
While that’s cooking you’ve got time to prep the other ingredients.
So in the above pic we’re using:
1/4 small onion
1 garlic clove
You’ll also need 3-4 corn tortillas:
Cut them into 1/4″ strips. (Store-bought tortillas are perfect for this recipe but if you’re curious here’s how to make your own corn tortillas.)
Heat up 2 Tablespoons of oil and 1 Tablespoon of butter in a skillet over medium-high heat. Add the tortilla strips and cook until browned, approx. 5-7 minutes.
Add the onion and jalapeno and cook for a couple minutes until softened. If it seems like there’s not any oil leftover feel free to clear some space and add a glug of oil.
Add the minced garlic and cook for 30 seconds or so, turning down the heat to medium-low.
Whisk together six eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper.
Let the eggs cook on medium-low heat, stirring regularly.
Meanwhile, the bacon should be done. Here’s what our sheet pan looked like after 20 minutes:
Add the tomatillos to a blender along with:
10-12 sprigs cilantro
1 garlic clove
Combine well and take a taste.
Note that I’m adding 2 jalapenos to the Salsa Verde and this creates a zippy, concentrated version of our traditional Salsa Verde. Instead of dousing the Migas in gobs of sauce, this will let you add the green sauce flavor in just a few spoonfuls. (Here’s a look at instructions for our usual Salsa Verde.)
Chop up the bacon and add it to the pan right when the eggs are on the verge of being done. We’ll also add 1/2 cup shredded cheese.
Combine well and give a final taste for seasoning. If you’re not using bacon you might have to add a bit more salt.
These are best served right away so garnish them with freshly chopped cilantro and chow down!
Don’t forget to add a few spoonfuls of your lip-smacking Salsa Verde.
There is something remarkably satisfying about eggs and semi-crispy tortillas all packed into one bite. And of course, well…bacon!
Give these Migas a try if your breakfast routine is getting a bit stale. They’re a great dish to add to your kitchen repertoire and they’ll instantly brighten up your morning. Plus there’s a decent chance you already have everything on hand to make them.
Feel free to use the comments section below if you have any questions.
- 6 eggs
- 4 slices bacon
- 3-4 corn tortillas
- 1/4 onion
- 1/2 jalapeno
- 1 garlic clove
- 1/2 cup shredded cheese (Jack or Cheddar)
- 1/2 teaspoon salt
- freshly cracked black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- freshly chopped cilantro (optional)
For the Salsa Verde:
- 4-5 tomatillos
- 1/2 onion
- 1 garlic clove
- 10-12 sprigs cilantro
- 2 jalapenos
- Start by rinsing and de-stemming the tomatillos. Add them to a baking sheet along with 4 slices of bacon. Cook in a 400F oven for 20 minutes. I line the baking sheet with parchment paper for easy clean-up.
- Finely chop 1/4 onion, 1/2 jalapeno, and single garlic clove.
- Cut the corn tortillas into thin strips approximately 1/4" wide.
- Heat up a skillet over medium-high heat. Add 2 tablespoons of oil and a single tablespoon of butter. When the oil is hot add the tortillas strips and cook until they are crispy and brown, stirring regularly, approx. 5-7 minutes. I usually add a pinch of salt here too.
- Add the onion and jalapeno to the pan and saute until they are softened. (You can add a glug of oil to cook the onion and jalapeno if you need to.) Add the minced garlic and cook briefly, 30 seconds or so. Turn the heat down to medium-low.
- Whisk together 6 eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper. Stir regularly as the eggs cook over medium-low heat.
- Meanwhile, add the roasted tomatillos to a blender along with 1/2 onion, 2 jalapenos, 10-12 sprigs cilantro, and a single garlic clove. Combine well and take a taste. I rarely add salt to this Salsa Verde but you can add a pinch if you think it needs it. Note: 2 jalapenos creates some real zip so feel free to dial back on the jalapenos if you want a milder version.
- When the eggs are just about done, add the cooked, chopped bacon and 1/2 cup shredded cheese. Combine well and take a final taste for seasoning. (Note: if you're not using bacon you might need to add a pinch of salt.)
- Garnish with chopped cilantro and serve immediately next to a bowl of your freshly made Salsa Verde so people can add a few spoonfuls at a time.
You might also like our Vegetarian Chilaquiles.
Our latest recipe is a batch of Agua de Jamaica.