Charred Sweet Corn & Tomato Migas Skillet

Migas, Spanish for “crumbs,” is the beloved Mexican breakfast of eggs tumbled with crisp tortilla scraps. This skillet version chars sweet corn and heirloom tomatoes alongside them, finished with cotija and lime for a bright, one-pan morning.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 395 cal
• 18g protein
• 32g carbs
• 23g fat

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Ingredients

• 2 cups fresh sweet corn kernels
• 4 corn tortillas
• 3 tbsp neutral oil
• 1 small yellow onion
• 1 jalapeño
• 12 oz heirloom tomatoes
• 6 large eggs
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/3 cup fresh cilantro
• 1/3 cup cotija cheese
• 1 lime
• 1 avocado

Instructions

1. 1Heat a large cast-iron or heavy skillet over medium-high until very hot. Add a thin film of oil and the corn kernels in a single layer; let them char undisturbed until blistered and sweet-smelling, about 3 to 4 minutes, then stir once and transfer to a plate.
2. 2Stack the tortillas and cut into bite-size strips or rough squares. Add a little more oil to the same skillet and fry the tortilla pieces, tossing often, until golden and crisp at the edges, 4 to 5 minutes; remove to the plate with the corn.
3. 3Lower heat to medium. Dice the onion and jalapeño and sauté in the remaining oil until softened and fragrant, about 3 minutes.
4. 4Chop the heirloom tomatoes into chunky pieces and add them to the skillet with salt; cook just until they begin to release juices and soften slightly, 2 minutes.
5. 5In a bowl beat the eggs with cumin and remaining salt. Pour into the skillet and immediately fold in the reserved corn and crispy tortilla pieces.
6. 6Cook, stirring gently with a spatula, until the eggs are softly set but still glossy, 2 to 3 minutes; do not overcook.
7. 7Remove from heat, squeeze lime over the top, and shower with crumbled cotija and chopped cilantro.
8. 8Scoop into bowls, top with sliced avocado, and serve right away while the eggs are creamy and the tortilla bits still have crunch.