epicurious5.0
Migas With Green Salsa
This migas recipe—a textural marvel made of crispy tortillas laced with fluffy scrambled eggs—is as good for brunch as it is breakfast-for-dinner.
👥 4 Servings👤 Briana Valdez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●blender
- ●pan
- ●spatula
📝 Preparation Steps
1
Preheat oven to 400°. Place 1 small yellow onion, very coarsely chopped, 3 garlic cloves, 1 serrano chile, halved, and 8 oz. tomatillos (about 4 medium), husks removed, rinsed, in a medium bowl. Drizzle with vegetable oil, season with kosher salt, and toss to coat. Arrange tomatillos on a rimmed baking sheet; roast ⏱️ 10 minutes. Add onion, garlic, and chile; roast until charred in spots, 20–⏱️ 25 minutes. Let cool slightly.
. tomatillos (about 4 medium), husks removed, rinsed8 oz
2
Blend 1 small bunch cilantro, coarsely chopped, and ½ cup water in a blender until smooth. Add roasted vegetables, 2 Tbsp. fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Blend until mostly smooth. Set salsa aside.
. fresh lime juice2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Beat 8 large eggs in a medium bowl with a fork to combine; season with salt.
large eggs8
4
Heat remaining 6 Tbsp. vegetable oil in a large nonstick pan over medium-high. Drop in a ½"-thick corn tortilla strip; if oil sizzles it is ready (heat a little longer if needed). Working in 2 batches, cook 4 corn tortillas, halved, cut into ½"-thick strips, stirring often to avoid clumps and adjusting heat as needed, until golden, 2–⏱️ 3 minutes per batch. Using tongs or a slotted spoon, transfer to paper towels; season with salt.
. vegetable oil, plus more6 Tbspcorn tortillas, halved, cut into ½"-thick strips4
5
Pour off all but 1 Tbsp. oil from pan. Add 3 Tbsp. unsalted butter and heat over medium until melted. Add 1 medium white onion, chopped; season with salt. Cook, stirring occasionally with a heatproof rubber spatula, until slightly softened and translucent, about ⏱️ 5 minutes.
. unsalted butter3 Tbspmedium white onion, chopped1
6
Pour eggs into pan and cook, stirring gently and adjusting heat to medium-low if you prefer a softer scramble, just until eggs start to come together, about ⏱️ 45 seconds. Add fried tortillas and quickly stir into eggs. Immediately add 3 oz. sharp cheddar, coarsely grated, and cook, stirring occasionally, until cheese is melted, about ⏱️ 1 minute. Transfer to a plate and season with freshly ground pepper.
large eggs8. sharp cheddar, coarsely grated3 ozFreshly ground pepper
7
Serve migas with flour tortillas, sliced avocado, pickled sliced jalapeños, lime wedges, and reserved salsa alongside.
Flour tortillas, sliced avocado, pickled sliced jalapeños, and lime wedges (for serving)
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