New Mex Migas

Time 20 minutes
Yields Serves 4 to 6
New Mex migas
(Kirk McKoy / Los Angeles Times)
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A cousin to chilaquiles, migas are pretty much everything you want in a breakfast: eggs scrambled with green onions and chopped green chile (you can substitute salsa, if you prefer). When the eggs have just started to set, fold in tortilla chips (the staler the better) and some salty cotija cheese. Cook the eggs fairly quickly so the chips retain some of their crispness. When the eggs are done, top with some black beans, more cheese, Mexican sour cream and chopped cilantro.


Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two.


Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese.


When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

Out of season, New Mexico chiles can generally be found in containers within the frozen section of well-stocked supermarkets.