Donal's Family Kitchen30 Minutes

Spicy Migas Eggs

Name: Spicy Migas Eggs
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large flflour tortillas; 2 tbsp olive oil; 1 small onion, sliced; 2 garlic cloves, sliced; 2 tbsp chipotle chilli paste; 350g cherry tomatoes or vine tomatoes; 2 large handfuls of corn tortilla chips, roughly crushed; 8 medium free-range eggs, beaten; 75g Cheddar cheese, grated; 25g butter; Sea salt and freshly ground black pepper; Ideas for toppings:; Sliced avocado; Soured cream; Coriander (cilantro) leaves; Lime juice

Typically a Mexican or Tex-Mex breakfast dish this also makes a cracking supper. Feel free to experiment with what you add to your eggs: chorizo, black beans or pickled jalapeños go down a treat.

Donal SkehanFrom the series · Donal's Family Kitchen

30 min totalServes 4Easy

Spicy Migas Eggs

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Wrap the flflour tortillas in foil and warm in a low oven while you make the migas. Alternatively, with tongs hold them over the open flame until you get nice char marks.

Heat the oil in a large non-stick frying pan (skillet) over a medium-high heat. Add the onion and gently fry for 10 minutes until softened. Add the garlic and the chipotle paste and cook for 30 seconds, then stir in the tomatoes and season well.

Cook for 10 minutes until the tomatoes have softened down slightly, then stir in the tortilla chips and cook for a minute or two more until they absorb some of the juices but are still a bit crunchy. Add the butter to the pan and allow to melt.

Season the beaten egg and then pour into the pan, stirring and folding gently, until it scrambles to velvety folds.

Scatter each of the warm tortillas with grated Cheddar, then top with the scrambled egg mix, the tomatoes and any toppings you like.

Cook's notes

Give the onion a full 10 minutes to soften before the garlic and chipotle paste go in — when that paste catches the heat it really comes alive and fragrant, and that's your cue to add the tomatoes.
Stir the crushed tortilla chips through for only a minute or two so they drink up some of the tomato juices but keep a bit of crunch.
Fold the eggs gently rather than stirring and take them off while still velvety — they keep setting in the warm pan.
Warm the tortillas wrapped in foil in a low oven, or hold them over an open flame with tongs for proper char marks.
Two tablespoons of chipotle paste brings real smoky heat, so start lower if you're feeding little ones.

Serve with A squeeze of lime on top with some coriander and a dash of hot sauce is how I like it — then pile on sliced avocado, soured cream and grated cheddar, and let everyone build their own.

Make ahead & storage This is a cook-and-eat-now dish — the eggs and chips are at their best straight from the pan and don't hold well. The chipotle tomato base, though, can be made a day ahead and reheated before you add the eggs.

30 MinutesVegetarian

Recipe by Donal Skehan · From the series Donal's Family Kitchen · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

540kcal

23gprotein

34gcarbs

35gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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