Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe

Tex-Mex migas feature scrambled eggs with tortilla chips, onion, chili pepper, and tomato. . Photographs: Vicky Wasik. Video: Serious Eats Video

Why This Recipe Works

  • Pre-salting the eggs helps them retain moisture and cook up more tender.
  • Pre-salting and draining the tomato prevents it from dumping water into the eggs.
  • Poblano pepper adds a more intense capsicum flavor, without making the dish too spicy.

The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast option.


How to Make Soft-Scrambled Eggs

Recipe Details

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe

Active 30 mins
Total 30 mins
Serves 4 servings


  • 8 large eggs, beaten

  • Kosher salt

  • 2 plum tomatoes, diced

  • Vegetable, canola, or peanut oil, for frying

  • 16 corn tortillas, 8 cut into 1 1/2– by 3/4-inch strips (see notes), 8 left whole and warmed in a dry hot skillet just before serving

  • 1 medium Poblano pepper, stemmed, seeded, and finely chopped

  • 2 serrano chiles or 1 jalapeño, stemmed and finely chopped

  • 1 medium yellow onion, finely chopped

  • Freshly ground black pepper

  • Mexican hot sauce, for serving

  • Refried beans and sliced avocado, for serving


  1. In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch of salt, then transfer tomatoes to a strainer and set over bowl to drain.

  2. In a medium saucepan, heat about 2 inches of oil to 350°F (180°C). Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider, until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel–lined plate, season with salt, and set aside (see note).

  3. Heat 3 tablespoons (45ml) oil in a large cast iron or nonstick skillet over medium heat until shimmering. Add Poblano, serrano or jalapeño, and onion and cook, stirring, until fully softened but not browned, about 5 minutes.

  4. Lower heat to medium-low, add eggs, and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes.

  5. Add 3/4 of the tortilla chips and continue to cook eggs until they are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.

Special equipment

Whisk, large cast iron skillet or large nonstick skillet, instant-read thermometer, wire mesh spider


To save time, you can also make this recipe with store-bought tortilla chips instead of frying your own.

This Recipe Appears In

Nutrition Facts (per serving)
575 Calories
31g Fat
56g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 575
% Daily Value*
Total Fat 31g 40%
Saturated Fat 7g 34%
Cholesterol 372mg 124%
Sodium 743mg 32%
Total Carbohydrate 56g 20%
Dietary Fiber 10g 35%
Total Sugars 6g
Protein 21g
Vitamin C 32mg 160%
Calcium 169mg 13%
Iron 4mg 22%
Potassium 741mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)