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Easy vegetarian migas

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Servings: 2
Author: Becca Heyes


  • 1 tbsp oil
  • 1 large tortilla, cut into short strips (I used flour, but corn is more authentic)
  • 1/2 onion, diced
  • 1 bell pepper, diced (I used orange)
  • 1 - 2 medium tomatoes, diced
  • 4 eggs, lightly beaten
  • 35 g grated cheddar cheese (~ 1/3 cup)
  • Salt
  • Black pepper
  • To serve: refried beans, cilantro, fresh coriander, avocado, red onions


  • Heat a dash of oil in a frying pan, and add the strips of tortilla. Cook over a medium heat for a few minutes, tossing regularly, until the tortilla pieces are golden brown and crispy. Remove from the pan, and set aside.
  • Add the diced onion and pepper to the pan, and cook over a medium heat for a few minutes, until fairly soft. Add the diced tomato, and cook for a further couple of minutes.
  • Return the crispy tortilla strips to the pan, and add the beaten eggs. Cook over a medium-low heat, stirring regularly, until the eggs are almost cooked, then add the grated cheese and plenty of salt and pepper.
  • When the cheese has melted and the eggs are fully cooked, serve the migas with refried beans, avocado, and slices of red onion.