[raw]
There are two different dishes called migas in Mexican cuisine: One is a soup made with chiles and beef bones, and the other is a breakfast dish made with fried pieces of tortilla and scrambled eggs. If you were looking for that egg dish, good news—this is the recipe for that dish.
Migas can be translated to “crumbs” in English. The dish is a great way to use up stale tortillas. In fact, the secret to the best migas is using your dried-out, leftover tortillas rather than fresh. We recommend removing the tortillas from the packaging (if you keep yours in a plastic bag) and allowing them to dry out for an hour or two before cooking this dish.
The tortillas are sliced into strips, fried in oil with onions and bell pepper, then scrambled with eggs. Top with Oaxaca cheese (or mozzarella) and finish in the oven. You can top your migas with your favorite salsas, more cheese, or even nopales.
Traditionally, the eggs in migas should be hard-scrambled rather than soft, but you do you. Adjust your cooking times accordingly.
