Lunya - Breakfast in Bed | Migas

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by Pamela Salzman


I arrived to teach a class at a student’s home one morning and she was scrambling together an intoxicating mixture of eggs, corn tortillas, onions and tomatoes. And she put it together in minutes! I was so intrigued by this mixture, which was like a scrambled breakfast taco, that I immediately made it for my family the next day and many days after that. Later I found out that this is a popular Mexican dish called “migas” which is usually made by frying tortillas until crispy before adding the other ingredients. Let’s just say I cleaned this dish up a bit without sacrificing flavor. I always eat this scramble with fresh cilantro, avocado and lots of hot sauce.



Serves 2

1 Tablespoon ghee or unrefined avocado oil

Heaping 1/3 cup fresh pico de gallo (salsa)

2 scallions, sliced (optional)

2 small corn tortillas, preferably sprouted, cut into 2-inch pieces

Pinch of sea salt

A couple grinds of black pepper

4 large eggs, beaten

1 small avocado, peeled, pitted and sliced

Fresh cilantro leaves

Hot sauce


How to Make


1. Warm a medium (8-inch) cast iron or non-stick skillet over medium heat. Melt the ghee and add the salsa and scallions. Caution: the salsa will splatter a little. Sauté for a few minutes until the scallions have softened.

2. Add the corn tortilla pieces and sauté until softened, about 3-4 minutes. Season with salt and pepper.

3. Pour in the beaten eggs and cook, stirring occasionally (use a wooden turner or a silicone spatula) until the eggs are cooked, but not dry. These eggs will be a little wet because of the salsa.

4. Serve the migas with sliced avocado, fresh cilantro and hot sauce, if desired.


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