South of the Border Scrambled Eggs (Migas)

I’m not a serious breakfast person.

I tend to like donuts. Bad stuff.

So when I eat “breakfast” it’s usually more like at noon.

And this is a Mexican dish that is well, a basic in Mexico.  It is called Migas.

The basics are tortillas and onions and eggs.

The rest is whatever makes you tick, tock. I’ll give you a list of add ons.

Only two requirements: use real tortillas (NO bought chips) and do try a bit of heat, since it ain’t Mexican if it doesn’t have a chile in it.


  • 2 corn tortillas, torn up into pieces
  • 1/4 c oil (canola is my favorite)
  • 1 Serrano chili, minced (or jalapeño or any that you like, seeded or not)
  • 1/3 c diced onions (can use spring onions or regular)
  • 2 eggs


  1. Heat up the oil, and then add the tortilla chips. Stirring frequently, cook until they have crisped up. Remove and pour off most of the oil.
  2. Add the onions and chile to the pan and saute until softened. Add the eggs and stir until cooked, adding the tortilla pieces back in at the end, and letting it sit for a couple of minutes to soften them a bit.

That’s it.

You can add: diced tomato, sweet pepper, cheese of any sort, mushrooms. You get the idea. You can serve with salsa or refried beans or nothing at all. It can be eaten as a real breakfast or as a lovely brunch. Think of it as an omelet and have fun. You can omit the chile if you wish, but gosh, why would you not want to start the day off with a bang? (The whole thing is  sometimes folded up in a warmed flour tortilla)

Serves: 1


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