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Carla Snyder | January 31, 2017

If you aren't from the southwest, you may not know that migas is the antidote to a big night on the town. It's guaranteed to make you feel better after a little too much cerveza. But did you know that migas is also the antidote to a rough day at work? This dish of bell pepper, chile, tomatoes, eggs, and corn tortillas has what it takes to make whatever ails you fade quietly into the distance.

Prep Time
10 minutes
Cook Time
20 minutes
Cook it With Our


  • 2 tablespoons olive oil
  • 4, 6-inch corn tortillas
  • 1 onion, diced
  • 1 poblano chile, seeded and diced
  • 1 red bell pepper, seeded, deribbed, and diced
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground black pepper
  • 3 plum tomatoes, diced
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • ½ cup vegetable broth, plus more as needed
  • 4 eggs
  • 2 tablespoons milk
  • 2 tablespoons minced fresh cilantro
  • 2 ounces Cotija or grated Monterey Jack cheese
  • Hot sauce for serving


  1. Gradually heat a 12 Inch Skillet over medium-high heat, and add olive oil. When the oil shimmers, add two of the tortillas and fry them until crispy, about 1 minute per side. Transfer the tortillas to a paper towel-lined plate. Repeat with the remaining tortillas. Set aside. 
  2. Add the onion, poblano, bell pepper, chili powder, ½ teaspoon salt, and a few grinds of pepper to the hot pan. Sauté  until the vegetables begin to soften, about 3 minutes. Add the tomatoes, garlic, and serrano and sauté  until the tomatoes start to break down, about 1 minute. Add the vegetable broth (it will spatter) and cook, stirring, until the vegetables are tender but still have a little bite, 2 minutes longer. If the broth evaporates and the vegetables are still tough, add more broth and cook a few minutes longer. The mixture should be saucy but not brothy. 
  3. In a medium bowl, whisk together the eggs, milk, ¼ teaspoon salt, and a few grinds of pepper. 
  4. Cut the tortillas into bite-sized pieces and stir them into sauce. Once they've warmed up, pour the eggs evenly over the top and, with a spatula, gently fold them into the sauce. Continue to fold the eggs into the sauce, allowing the uncooked eggs to flow to the bottom of the pan. Cook until the eggs set, about 1 minute longer. Stir in the cilantro. 
  5. Transfer the migas to heated plates. Sprinkle with cheese and serve with hot sauce on the side. 
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Contributed By: Carla Snyder

Carla Snyder is a cookbook author who has also worked as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, and co-owner of Kitchen Counter Points cooking school. Her most recent book, One Pan, Two Plates: Vegetarian Suppers, holds more than 70 simple weeknight meals for two. 


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