Migas is a name given to a number of different traditionally Spanish or Portuguese dishes that make use of leftover bread or tortillas (the word migas means “crumbs” in Spanish).
The dish originated either in Spain and Portugal (nobody really knows), and made its way to Mexico and now the U.S., where it has morphed to the point it hardly resembles what regional traditions dictate in the Old World.
Spanish and Portuguese Migas recipes can have everything from leftover bread or tortillas, combined with pork, potatoes, grapes, and even chocolate in a sweet variant found in Andalusia (an autonomous region along the Southern Coast of Spain).
This migas recipe is for the more common Tex-Mex version that you’ll find here in the U.S. Especially in West Texas where I live.
The difference between traditional Mexican Migas (excluding Mexico City migas, which is entirely unique, being more of a bread/egg soup) and Tex-Mex Migas is the addition of a number of fresh ingredients and seasonings, as opposed to simple fried corn tortilla strips and eggs.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Serves: 4 people
- 2 tbs. vegetable oil
- 5 corn tortillas (6 in.)
- 1 yellow onion, diced
- 1 poblano pepper, seeded and finely diced
- 1 red bell pepper, seeded and finely diced
- 1 jalapeno, seeded and finely diced
- 3 roma tomatoes, diced
- 2 cloves garlic (or one heaping tsp. of pre-minced garlic)
- 6 eggs
- 3 tbs. fresh cilantro, chopped
- 3 oz. Cotija cheese (substitute feta if you can’t find Cotija)
- Hot sauce
Equipment Needed at the Campsite:
- Cast iron skillet (12″) and hot pads for moving it around
- Wooden Spoon (don’t use metal on your cast iron, it’ll scrape off the seasoning)
- Cutting board and knife
- Bowl and fork or whisk (for beating the eggs)
- Tongs (for flipping and moving the tortillas)
- Paper towels and plate for draining the tortillas (I use a plastic tortilla warmer instead of a plate so that I don’t have to worry about my paper towels blowing away)
Before You Leave Home
Before you hit the road for your camping trip, dice the onion, poblano, bell pepper, and jalapeno pepper and toss into a resealable bag.
I like to cut up the rest of the ingredients (the tomatoes, cilantro and garlic) at the campsite so that they are as fresh as possible when cooking.
Making Your Migas at the Campsite
As always, its helpful to have all of your ingredients out and organized before you start cooking. So, go ahead and dice your tomatoes, mince your garlic, and chop up your cilantro.
Whisk eggs, adding 1/4 tsp. each of salt and pepper.
While you’re dicing and mincing, go ahead and start preheating your pan.
Once a drop of water pops and sizzles on your pan, you know that its hot enough to start cooking.
Add the vegetable oil and fry your tortillas until they just start to crisp and turn brown in spots.
Remove to a paper towel lined plate so that they can drain.
Toss in your pepper and onion mix from the resealable bag and fry until the onions start to become translucent and the peppers start to soften up. 3-5 minutes.
Add about 1/4 tsp. each of salt and pepper while cooking.
Add the diced tomatoes and garlic and cook another three minutes.
Cut tortillas into bite sized pieces.
Throw your cut tortillas into the pan and mix well.
Pour your eggs over the top and gently fold in with your spatula.
Cook about 1 to 2 minutes until the eggs set, then take off the heat.
I like to serve my migas up with toasted corn tortillas, so instead of turning off the burner, I just slide the pan to the side and toast a few tortillas right over the flame.
You’re almost ready, just stir in your chopped cilantro, prepare your plates, then top it off with some crumbled cheese. A bit of hot sauce on top of your migas will give it some extra punch (I like Cholula, but use what works for you).
I also like to serve up some savory pinto beans on the side if I’ve had the time to make ’em.
- 2 tbs. vegetable oil
- 5 corn tortillas (6")
- 1 yellow onion - diced
- 1 poblano pepper - seeded and finely diced
- 1 red bell pepper - seeded and finely diced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 roma tomatoes - diced
- 2 cloves garlic - or, one heaping tsp. pre-minced
- 6 large eggs
- 3 tbs. cilantro - chopped
- 3 oz. Cotija Cheese
- hot sauce
- 12" cast iron skillet and hot pads
- wooden spoon
- cutting board and knife
- bowl and fork or whisk
- paper towels and plate or tortilla warmer
Dice the onion, poblano, bell pepper, and jalapeno pepper and toss into a resealable bag.
Dice tomatoes, mince garlic and chop cilantro. Set aside.
Whisk eggs with 1/4 tsp each of salt and pepper. Set aside.
Heat pan until a drop of water sizzles and pops when dropped on it.
Add vegetable oil and fry tortillas until they just begin to crisp and turn brown in spots. Remove to paper towel lined plate and let drain.
Toss in pepper and onion mix from resealable bag along with 1/4 tsp. each of salt and pepper. Cook 3-5 min. until the peppers soften and onion starts to turn translucent.
Add diced tomatoes and garlic and cook for an additional 3 minutes.
Cut tortillas into bite sized pieces and mix into pan.
Pour eggs over top and gently fold in with spatulas. Cook for an additional 1 to 2 minutes until the eggs set.
Toast additional tortillas over burner to serve on the side.
Stir in cilantro.
Crumble cheese over top.