Eggs Scrambled with Tortillas, Beans and Salsa

  • Active Time 15m
  • Total Time 20m

Serves 4

Favored at inns throughout the American Southwest, this preparation, known as migas, contains the robust flavors common to Mexican cooking. Accompany the eggs with a chilled glass of freshly squeezed orange juice, infusing it with prickly pear juice for a genuine taste of the region’s charming inns. All of the ingredients can be easily obtained at Latin food markets.


  • 1 fresh poblano chili pepper
  • 3 corn tortillas, each 6 inches in diameter
  • 6 tablespoons corn oil
  • 1 cup refried beans
  • 8 flour tortillas, each 8 inches in diameter
  • 1/2 cup chopped white onion
  • 1 fresh jalapeno chili pepper, seeded and finely diced
  • 2 teaspoons chopped fresh cilantro, plus sprigs for garnish
  • 8 eggs, beaten
  • 3/4 teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro sprigs
  • 1 cup bottled salsa


Preheat a broiler. Place the poblano chili on a pan and place under the broiler. Broil, turning as necessary, until charred on all sides. Remove from the broiler and let cool for 5 minutes, then remove the charred skin by peeling it away while holding the chili under cold running water. Cut into small strips.

Stack the corn tortillas and cut them in 1/2. Cut the halves into narrow triangular strips. In a nonstick frying pan over medium heat, warm the corn oil. Add the tortilla pieces and saute until slightly crisp, about 30 seconds. Using tongs or a slotted spoon, transfer to paper towels to drain. Reserve the pan and oil.

In a small saucepan over medium heat, reheat the refried beans. Keep warm.

In a clean frying pan over medium heat, toast the flour tortillas until lightly browned on both sides. Keep warm.

In the frying pan used for the corn tortillas over medium heat, saute the onion in the residual oil until just tender, about 3 minutes. Add the corn tortilla strips, poblano, jalapeno and chopped cilantro. Sauté briefly, then add the beaten eggs and the salt. Stir with a wooden spoon for 10 seconds. Add 1/2 cup of the cheese and continue to stir until the eggs are just set yet still tender and moist, about 15-20 seconds longer.

Divide the eggs evenly among warmed individual plates. Place a spoonful of the refried beans alongside the eggs and sprinkle with the remaining 1/2 cup of cheese. Garnish with the cilantro sprigs and serve with the salsa and flour tortillas.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 767

nutrition information per serving

882 calories; 48g total fat; 455mg cholesterol; 1591mg sodium; 80g carbohydrates; 9g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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