27 Jun Migas

From Chef Jed Demler


  • 2 tablespoons vegetable oil
  • 1 small onion (small dice)
  • 1 small bell pepper or 1 poblano pepper (seeded and diced)
  • 1 medium tomato (diced)
  • 1 cup broken tortilla chips or 2-3 corn tortillas (torn and fried crispy)
  • 8 eggs
  • Salt and pepper to taste
  • Queso fresco (crumbled)
  • Avocado (sliced for garnish)


  1. Heat the vegetable oil in a large cast iron skillet (feel free to use your nonstick) on medium high heat. Add onions and sauce until soft and translucent. Add peppers and tortilla chips, stirring often.
  2. While onions and peppers are cooking, whisk eggs and season with salt and pepper.
  3. When vegetables are soft, turn heat to medium and add eggs and tomatoes, stirring constantly to scramble. When eggs are set, sprinkle with queso fresco.
  4. Garnish with salsa verde and avocado.

Salsa Verde Ingredients:

  • 2 bunches cilantro (stems removed)
  • 6 cloves garlic (cleaned and crushed)
  • 1 jalapeno (seeded and diced)
  • 2 limes (juiced)
  • 2-3 tablespoons extra virgin olive oil
  • Salt and papper to taste

Salsa Verde Directions:

  1. First make the salsa verde by adding cilantro, garlic, jalapeño, lime juice, salt, and pepper to the blender and process on low.
  2. Drizzle, while blender is running, the olive oil into salsa until combined.