Migas Con Huevo (Eggs and Tortilla Breakfast for Two), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Migas Con Huevo (Eggs and Tortilla Breakfast for Two)

Servings: 2 servings

I love Sundays because it’s the one day out of the week that I take the time to cook a real breakfast. It usually consists of one of my many favorite dishes which is “Migas Con Huevo.” Migas are cut or torn pieces of corn tortilla, lightly fried until crispy, mixed with eggs, peppers, onions and sometimes Mexican chorizo. I loved it as a kid and still love it today for breakfast, lunch or dinner!

Whenever possible, I make homemade salsas for my recipes. You just can't beat the freshness and flavor of a homemade salsa vs. it's store-bought counterpart. And this Salsa verde is so easy to make! You just need a handful of ingredients and a blender to take this breakfast recipe to the next level.



  • For the Omelette
  • 3 tablespoons oil
  • 4 corn tortillas quartered
  • 1/3 cup white onion diced
  • 1 serrano pepper minced
  • 3 large eggs
  • 3 tablespoons milk
  • salt and pepper to taste
  • 1 cup salsa verde (see below)
  • cilantro for garnish
  • queso fresco crumbled (optional)
  • For the Salsa Verde
  • 4 to 5 tomatillos quartered (remove husks and rinse)
  • 1 jalapeño or serrano pepper, stem removed
  • 1/4 white onion
  • 2 tablespoons cilantro chopped
  • salt to taste

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  1. Heat the oil in a large nonstick skillet. Fry the tortillas until crispy on both sides. Add the onions and serrano chile and cook for 1 to 2 minutes.
  2. At the same time, in a glass bowl, add the tomatillos, jalapeño and quartered onion. Cover with paper towel and cook in microwave for 5 to 7 minutes. Remove from microwave and let cool slightly.
  3. Transfer salsa ingredients to blender, adding 2 tablespoons of cilantro and 1/2 teaspoon of salt. Blend until smooth, taste for salt.
  4. Whisk the eggs and milk together and season lightly with salt and pepper. Pour in egg mixture to skillet, turning skillet so eggs coat the pan evenly.
  5. Cover pan and reduce heat cooking just until eggs set. Pour 1/2 cup salsa verde on one side of omelette, fold over to cover salsa.
  6. To serve, divide in two, top with more salsa verde and garnish with cilantro. Serve with warm tortillas or crusty bread. Yields 2 servings.
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