Migas – An American spin on a Traditional Spanish Dish

Migas are a traditional food of Spain and Portugal  that was originally served in the morning as breakfast using leftover bread.  It was sort of a bread pudding with meat on the side.   The word migas literally means “crumbs”.  In Spain tradition started with the shepherds on the plains.  All they usually had was a little stale bread, garlic and olive oil, and an occasional pepper.  They would cook it all up over the flames and make a hearty meal.  As time moved forward, meats and other things were added to it and the tradition changed.

The Spanish brought the dish to Mexico where it consists of fried, leftover tortillas that are scrambled together with eggs.  Moving North to Texas a lit bit later – some folks will say migas were invented in Austin.  Well, maybe the way they are eaten now was influenced by those Texans and certainly they helped to popularize it!

So now you’re wondering, WHAT IS MIGAS??  Well keep reading and I’ll tell you!

Migas are a little different depending on where you are.  The ones I like are scrambled eggs with the addition of peppers and onions and cheese and chilies and fried pieces of tortillas!

What you need:

  • ½ Red pepper, chopped
  • ½ Sweet onion (like Vidalia or Walla Walla), chopped
  • ¼ cup canned, diced green chilies
  • 2 Roma tomatoes
  • 4 Tablespoon of olive oil
  • 5 eggs
  • 1 Tablespoon sour cream
  • ½ teaspoon salt
  • ¾ teaspoon fresh ground black pepper
  • 1 Tablespoon water
  • ½ cup pepper jack cheese, grated
  • ½ cup cheddar cheese, grated
  • 3 corn tortillas
  • ½ cup chopped cilantro leaves


How to Do it:

Cut the tortillas into small, bite size squares.

Heat 3 Tablespoons of oil and fry the tortilla pieces until crispy.  Drain on paper towels and set aside.

Heat the remaining olive oil and cook the onions and red pepper just until they begin to soften.

Add the tomatoes and green chilies and cook gently for about 4-5 minutes.

Beat the eggs with the sour cream, water, salt and pepper.

Pour the eggs over the vegetable mixture and gently cook, turning with a spatula from time to time, cooking until the eggs begin to set.  Do not stir!

Fold in the cheese and continue cooking until the cheese it totally melted and the eggs are no longer runny at all.

Fold in the cooked tortilla chips and serve garnished with cilantro.

Makes 4 servings

© Copyright 2017 The Lazy Gastronome

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2 Responses to Migas – An American spin on a Traditional Spanish Dish

  1. Teresa says:

    It’s so funny to see how foods are cooked differently around the world. In Portugal migas are mostly made with bread crumbs and vegetables. Thank you for sharing this recipe at The Really Crafty Link Party. Pinned!

    • HelenFern says:

      I believe the original migas were peasant food. They used the bits they had left over to create breakfast and that usually did not include meat!! Thanks for stopping by.

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