Sunny's Migas Verdes

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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8 large eggs

3 tablespoons unsalted butter 

3 tablespoons vegetable oil 

4 corn tortillas, sliced into 1/2-inch-wide strips, then cut into 2-inch-long pieces 

One 4-ounce can green chiles, drained 

1/2 cup chopped Vidalia or other sweet onion 

Kosher salt and freshly ground black pepper 

3 tablespoons salsa verde 

1/2 cup shredded pepper jack cheese 

1 avocado, diced

2 tablespoons chopped fresh cilantro

3 scallions, sliced 

1/4 cup Mexican crema 


  1. In a large bowl, whisk the eggs vigorously. Set aside.
  2. Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until golden and crispy, 2 to 3 minutes. Add the chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
  3. Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, 2 to 3 minutes. Remove from the heat and stir in the salsa verde.
  4. Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema.