Mexican cuisine · Breakfast & Eggs

Migas Mexicanas

Crisply fried tortilla pieces bound in the pan with egg, tomato, onion and serrano chile.

Ingredients · for 4 servings

• 6 corn tortillas
• 6 eggs
• 2 tomatoes
• 1 onion
• 1 serrano chile
• 100 g queso fresco (or feta)
• 1/2 bunch cilantro
• 4 tbsp vegetable oil
• Salt, pepper

Instructions

1. Tear the corn tortillas into roughly 3 cm triangles, finely dice the onion, seed and dice the tomatoes and cut the serrano chile into thin rings.
2. Heat the vegetable oil in a large pan over medium-high heat and fry the tortilla pieces for 3–4 min., turning, until golden and crisp at the edges.
3. Add the onion and chile and cook for 2 min. until the onion is translucent, then stir in the diced tomatoes and reduce for 2 min.
4. Whisk the eggs with salt and pepper, pour over the tortillas and, over reduced heat, slowly push them with a spatula from the outside in for 2–3 min. until the egg is just set.
5. Take the pan off the heat immediately – the migas should still glisten with moisture, otherwise they turn dry.
6. Sprinkle with crumbled queso fresco and chopped cilantro and serve straight from the pan on warmed plates.