Made with crispy corn tortillas and veggies, Migas (Mexican Egg Tortilla Breakfast Skillet) is an easy morning meal that's sure to please the whole family! (gluten free + vegetarian)
- 2.5 tbsp olive oil or other cooking fat
- 8 eggs
- 1/2 tsp coarse sea salt
- 4 corn tortillas cut into squares
- 1 medium green bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/2 medium yellow onion, diced
- 2 tsp minced garlic
- 2 medium roma tomatoes, diced
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1 pinch black pepper
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Heat 2 tbsp olive oil in a large frying pan over medium-high heat. While oil is heating up, whisk the eggs in a medium bowl and set aside.
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Add the cut corn tortillas into the pan and cook until crispy, about 6 to 8 minutes. Season with the remaining 1/4 tsp of salt. Using a slotted spoon or spatula, remove the crispy fried tortillas from the pan and place on plate covered in paper towels. Set aside.
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Add the remaining 1/2 tbsp olive oil to the frying pan and add the diced bell peppers, onions and garlic and sauté, mixing often, for about 6 to 8 minutes or until peppers are soft and beginning to blister.
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Add the diced tomatoes, chili powder, cumin, black pepper and cook for another 5 minutes.
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Add the whisked eggs to the pan and cook for about 30 seconds to 1 minute. Quickly add in the crispy fried tortillas and fold into the eggs. Cook for about 2 to 4 minutes or until the eggs are fully cooked and no longer runny.
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Remove from heat and top with cotija or feta cheese, cilantro and hot sauce if desired. Enjoy!
