Migas Recipe

1. 1

   First, cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.

2. 2

   Heat the oil in a large frying pan or skillet. Once hot, place the tortilla pieces in the oil and fry until golden brown. Make sure to use a frying pan that is large enough so you don't overcrowd it.

3. 3

   Stir and turn the tortilla pieces as needed until golden brown. This step will take about 6 minutes.

   6 min
4. 4

   Remove the crispy tortilla pieces and place them on a plate lined with a paper napkin (to absorb any excess oil). Remove the oil from your frying pan, leaving only 1 tablespoon to cook the remaining ingredients.

5. 5

   Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.

   2 min
6. 6

   Add the chopped tomato and cook for about 3 more minutes, then add the eggs to the mixture. Let the eggs start to cook without stirring them yet.

7. 7

   Once the egg whites start to look cooked around the edges, gently stir the eggs. After the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently fold them into the eggs.

8. 8

   Cook the eggs to your liking, and remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

9. 9

   Enjoy!

WHAT TO SERVE WITH MIGAS

1. 10

   Migas, as many Mexican Breakfasts, are traditionally served with refried beans or plain cooked beans topped with some crumbled Queso Fresco, and some avocado slices on the side. Some people also place a spicy salsa on the table for those that want to add more heat to their Migas.