Migas with Pico de Gallo Recipe

Name: Migas with Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup onions, diced; 3/4 cup plum tomatoes, diced; 3/4 cup cilantro, chopped; 1 jalapeno pepper, seeded and minced, or more to taste; Juice of 1 lime, or more to taste; Salt to taste; Canola oil for frying; 4 large or 6 small corn tortillas; 12 large eggs; 1/4 cup half-and-half; Salt; pepper to taste; 2 tablespoons olive oil or butter, or a combination; 1 medium onion, chopped; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 2 cups coarsely grated cheese: cotija, Monterey Jack, Cheddar or a combination; 1/4 cup chopped cilantro (optional)

Servings: persons

3/4 cup onions, diced
3/4 cup plum tomatoes, diced
3/4 cup cilantro, chopped
1 jalapeno pepper, seeded and minced, or more to taste
Juice of 1 lime, or more to taste
Salt to taste
Canola oil for frying
4 large or 6 small corn tortillas
12 large eggs
1/4 cup half-and-half
Salt
pepper to taste
2 tablespoons olive oil or butter, or a combination
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups coarsely grated cheese: cotija, Monterey Jack, Cheddar or a combination
1/4 cup chopped cilantro (optional)

1
Make the pico de gallo: In a bowl, combine onions, tomatoes, cilantro and jalapeno.
2
Squeeze in juice of 1/2 lime and sprinkle with salt.
3
Mix lightly.
4
Season to taste with more minced jalapeno, lime juice and salt.
5
Set aside.
6
Make migas: Heat 1/2 inch oil in a skillet and fry tortillas one at a time until golden and crisp.
7
Drain on paper towels.
8
Stack together and cut into pieces about 1/2-inch square.
9
In a bowl, whisk eggs and half-and-half together.
10
Season with salt and pepper.
11
In a large skillet, heat olive oil or butter over medium heat and cook onions and peppers, stirring often, until lightly browned, about 5 minutes.
12
Add tortilla chips and mix.
13
Reduce heat to low and add egg mixture.
14
Gently fold ingredients together with a spatula, turning as they cook slowly.
15
When eggs are solid but still moist and shiny, fold in cheese and cilantro.
16
Serve immediately, with pico de gallo.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup onions, diced, 3/4 cup plum tomatoes, diced, 3/4 cup cilantro, chopped, 1 jalapeno pepper, seeded and minced, or more to taste, and more.

Yes, Migas with Pico de Gallo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Migas with Pico de Gallo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions