migas
Servings: 4
Core Ingredients
- 1 tbsp unsalted butter
- 2 tbsp veggie oil
- 4 corn tortillas
- 1 small yellow onion diced
- 2 serranos
- 4 garlic cloves minced
- 0.5 tbsp ground cumin
- salt, pepper, chilli flakes
- 4 eggs
- diced potato
Extra Ingredients
- shredded cheese
- red onions
- diced jalapenos
- diced tomatoes
- avocados
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high, add diced potato and cook for ~5 minutes.
- Add butter. Tear the tortillas into 1-inch pieces and add them to the pan, fanning them out so they all touch the oil and butter. Fry, until crispy, about 5 minutes.
- Move the tortillas & potatoes to one side of the pan, add the remaining tablespoon oil and then the onion and serrano. Cook, stirring often, until the onion is translucent and the jalapeno is softened, about 4 minutes.
- Add the garlic and cook, stirring often, until softened, 2 minutes.
- Season with ground cumin, salt, pepper and chilli flakes. Stir to combine with the tortillas, then turn the heat down to low.
- Add eggs and shredded cheese. Continue to softly scramble the eggs, incorporating them with the other ingredients and pulling the pan off of the heat when they're solid.
- Serve garnished with red onion, jalapenos, cotija, cilantro and salsa.
{
"title": "migas",
"cuisine": "MEXICAN",
"effort": "EASY",
"course": "BREAKFAST",
"servings": 4,
"core_ingredients": [
{
"quantity": 1,
"unit": "TBSP",
"name": "unsalted butter"
},
{
"quantity": 2,
"unit": "TBSP",
"name": "veggie oil"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "corn tortillas"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "small yellow onion diced"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "serranos"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves minced"
},
{
"quantity": 0.5,
"unit": "TBSP",
"name": "ground cumin"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "salt, pepper, chilli flakes"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "eggs"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "diced potato"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "shredded cheese"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "red onions"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "diced jalapenos"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "diced tomatoes"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "avocados"
}
],
"instructions": [
"Heat 1 tablespoon oil in a large skillet over medium-high, add diced potato and cook for ~5 minutes.",
"Add butter. Tear the tortillas into 1-inch pieces and add them to the pan, fanning them out so they all touch the oil and butter. Fry, until crispy, about 5 minutes.",
"Move the tortillas & potatoes to one side of the pan, add the remaining tablespoon oil and then the onion and serrano. Cook, stirring often, until the onion is translucent and the jalapeno is softened, about 4 minutes.",
"Add the garlic and cook, stirring often, until softened, 2 minutes.",
"Season with ground cumin, salt, pepper and chilli flakes. Stir to combine with the tortillas, then turn the heat down to low.",
"Add eggs and shredded cheese. Continue to softly scramble the eggs, incorporating them with the other ingredients and pulling the pan off of the heat when they're solid.",
"Serve garnished with red onion, jalapenos, cotija, cilantro and salsa."
],
"notes": "",
"reference_url": "https://cooking.nytimes.com/recipes/1025433-migas",
"total_time_minutes": 30,
"date_created": "2025-09-12T18:04:00Z"
}