Migas, large family style

Beat together:

12 eggs
1/4 c. water

Set aside.

Then saute on medium:

2 T. butter

4 cloves minced garlic
1/2 cup chopped green or red pepper
1/2 cup chopped onion
1 fresh jalapeño, minced


Add two chopped tomatoes to other vegetables and cook for several minutes until some of the liquid steams off.  Once mixture is a little less watery, add beaten egg mixture.  Cook until eggs are cooked through. In the last minute or so of cooking, while eggs are still shiny and slightly liquid, add 2 cups of broken-up tortilla chips and 1 T. minced cilantro (optional)

Serve the migas immediately with warm flour tortillas and more salsa or picanté sauce.

{ No Comments }

  1. I cook mine slighlt different…I brown the tortillas WITH the onions, jalapenos and tomoatoes THEN add the eggs…I love that dish. It's a family thing, my spanish grandmother taight my mom to make it and it's every kids' favorite in our family.

    In fact, I might make it for dinner tonight…



  2. YUM! I've gone through and printed so many of your recipes today. I love fast easy and, especially spanish food. We acutally stock jalapenos in the house. In Montana. (ok, were from So Calif).


  1. […] For breakfast we did migas and apple muffins.  […]

  2. […] on day one was migas, toast, orange juice and coffee. I used 18 eggs, but since I found eggs for $1.50 a dozen, it […]