Migas Con Huevo is an incredible pantry breakfast made with ingredients you likely already have on hand. This dish originates from Spain, developed as a clever and delicious way to use up leftover bread—and, as it made its way to Mexico, tortillas. The tortillas are fried until nearly crispy (but not quite), and then scrambled alongside eggs and salsa. The result is a combination of soft, tender eggs, toothsome tortillas, and smoky salsa that is hearty and satisfying. Deep in flavor and coming together in about 30 minutes, this is an absolute contender for your regular breakfast rotations. Topping the dish with sprigs of citrusy cilantro, salty queso fresco, tangy sour cream, and a spoonful of extra salsa is essential to serving up the perfect plate of migas.  

Migas Con Huevo versus Chilaquiles 

If you are familiar with chilaquiles, you might wonder what sets these two dishes apart. The main difference is the tortillas. Chilaquiles use larger pieces of tortilla fried until crisp, while those in Migas Con Huevo are smaller and golden but not crispy. The tortillas in both migas con huevo and chilaquiles are softened by the addition of salsa, but those in migas con huevo are a little softer. The tortillas are also scrambled with eggs, whereas chilaquiles are commonly either eggless or topped with fried eggs. 

The Case for Dried Chiles 

Dried chiles are inexpensive and packed with flavor, making them a must-have pantry staple. From adding flavor to stocks to salsas (like in this recipe), there’s nothing quite like them.  

Guajillo chiles are one of the best to keep on hand for their mild to moderate heat and smoky flavor, both of which make them the perfect choice for the salsa in this Migas Con Huevo recipe. Rehydrating the chiles is easy as can be, only requiring boiling water and about 15 minutes of your time. Simply bring water in a small pot to a boil over high heat, add the chiles, cover, remove the pot from the heat, and allow to sit for about 15 minutes.

You can remove the stem either before or after rehydrating. In this recipe, we recommend keeping the stem until after rehydrating, so all the seeds stay secured inside. These chiles have a subdued spice, so including them in the salsa doesn’t bring too much heat.  

Homemade Salsa 

Making salsa is a true art form with many variations and techniques. However, making a standard salsa like the one in this Migas Con Huevo recipe is really quite easy, and nearly foolproof when you follow a few simple techniques.  

1. Charring 

Fresh pico is incredible in its own right, but a smoky, blended salsa like this Guajillo Salsa has a rich, dynamic flavor. To get the right depth, char the onions, garlic, and tomatoes in a cast iron over high heat. The tomato skin sometimes expands and pops open, but this is completely normal. Get a deep, black char on the tomatoes and look for similar signs on the other ingredients. You aren’t looking for a char on the entire tomato or onion, just for good blistering on each side.  

2. Salting 

Tomatoes are one of those ingredients that require a lot of salt. Their natural acidity and sweetness are enhanced by the addition of salt, and it’s one of the keys to making an unforgettable homemade salsa. The salsa is also the main way these Migas Con Huevo are seasoned, making it extra important not to skimp on the salt.

3. Blending 

To get that smooth, yet somehow weighty texture of restaurant-style salsa, blend the ingredients after they’ve cooled slightly and do so in batches if your food processor is small. Not only does this allow you greater control over the overall outcome of the salsa, but it also prevents the natural pectin in the tomatoes from activating and disturbing the texture.

More for a Crowd 

Easily doubled (or tripled, or quadrupled… there’s no judgment here!), Migas Con Huevo is a great option for large families or brunches with friends. However big the occasion, be sure to consider pan size. The torn tortillas should have room to cook evenly, as should the eggs. Making this recipe in too small a pan can result in an uneven cook and get messy very quickly. Work in batches if necessary. If you are sticking with the standard recipe and aren’t doubling, a large skillet should work just fine for the quantities listed. 

Migas Con Huevo

Katie Calton
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Difficulty: Intermediate
A perfect, steamy plate of tender eggs, pan-fried tortillas, and smoky salsa, this Migas Con Huevo recipe is certain to make its way into your regular breakfast rotations.


Guajillo Salsa

  • 1 pound tomatoes*
  • 1 white onion, divided
  • 2 cloves garlic
  • 2-3 guajilllo chiles, rehydrated and de-stemmed**
  • 1 lime, juiced
  • 2 teaspoons Diamond Crystal kosher salt


  • 12 corn tortillas
  • 6 large eggs
  • Diamond Crystal kosher salt
  • 3 tablespoons canola oil
  • 3/4 cup guajillo salsa
  • diced white onion, queso fresco, sour cream, cilantro, and extra guajillo salsa for serving


Prepare the Guajillo Salsa

  • Slice the white onion in half from pole to pole and remove outermost layer of skin. Slice one half into four wedges, cutting it from pole to pole, and dice the other half. Set the diced half aside; this will be used for serving the migas.
  • Heat a large cast iron pan over high heat, then add the whole tomatoes, peeled garlic cloves, and onion wedges. Char the vegetables, rotating as needed, until each side is blistered and blackened. Transfer to a food processor, adding the rehydrated and de-stemmed guajillo chiles, juice of the lime, and salt. Pulse until smooth, then set aside.

Make the Migas

  • Tear the corn tortillas into pieces (about 1-inch in size) and set aside. Use a whisk to beat the eggs and two pinches of salt until smooth and homogenous and set these aside as well. In a large skillet over medium heat, add the canola oil and heat until rippling. Add the torn corn tortillas, tossing to coat each piece in the hot oil. Fry until golden and developing color, or about the halfway point to becoming crispy.
  • Add the beaten eggs to the pan. Allow the bottom of the eggs to barely set as they cling to the torn tortillas, then slide your spatula in a forward motion to release it and allow the runny parts of the egg to fill their place. Do this until the eggs are about halfway cooked—about 20-30 seconds. They should still be quite runny. Add 3/4 cup of salsa and continue to scramble until the eggs are soft but cooked through, about 1 minute. Remove from heat and divide between 4 plates.
  • Top each plate of migas con huevos with diced onion, sprigs of cilantro, a dollop of sour cream, crumbled queso fresco, and more of the guajillo salsa. Serve and eat immediately.


*When choosing tomatoes for this salsa, find the ripest ones possible given the season. Campari tomatoes are a good choice for winter months, seeing as they tend to be smaller and have a higher sugar content. You can also use peak-season Roma tomatoes, but we’d recommend avoiding them if they’re pale in color.
**We highly recommend guajillo chiles for this salsa, and they are worth seeking out/keeping on hand for their smoky heat. To rehydrate them, simply bring water in a small pot to a boil over high heat, add the chiles, cover, remove the pot from the heat, and allow to sit for about 15 minutes. If you can’t find them, you can substitute dried ancho chilies or opt for fresh poblanos. If using poblanos, only use 2 and char them alongside the tomatoes, onion, and garlic in step 2. 

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