Food Friday Recipe: Waffled Eggs Migas


Waffled Mexican Migas

Iron: Belgian or standard | time: 15 minutes | Yield: Serves 2

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This recipe is as good for dealing with leftovers as it is hangovers. I’ve heard.


4 large eggs

1 small tomato, diced (about 1/2 cup)

1/2 cup diced onion

1/2 cup shredded Cheddar or Monterey Jack cheese

1 small jalapeño pepper, seeded and minced

2 soft corn tortillas, cut or torn into about ½-inch pieces

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Nonstick cooking spray

Working with jalapeños can be tricky, but it’s easy to emerge unscathed. There are a million tips on how to get the sting out of your hands—dousing your hands with ketchup, soaking them in yogurt, spritzing them with lemon juice. Just about everything but jalapeño juice has been recommended. I don’t know if any of those methods work.

What does work is a little prevention. Wear gloves when you’re cutting the jalapeño. If you don’t have gloves, be very careful about what you touch after you cut it. If you’re like me, you won’t remember you’ve been cutting a jalapeño until you touch your finger to your face and remember two things:

1. You’ve been cutting a jalapeño, and . . .

2. . . . You told yourself not to touch your eyes and now you’ve gone and done it, genius.

1 Preheat the waffle iron on medium.

2 In a medium-size bowl, beat the eggs. Add the rest of the ingredients except the cooking spray and stir vigorously to combine.

3 Coat both sides of the waffle iron grid with nonstick spray. Ladle some of the mixture onto each section of the waffle iron. Some ingredients may settle to the bottom of the bowl, so make sure you reach to the bottom of the bowl to get a good mixture.

4 Close the lid and cook until the eggs are no longer runny, 2 minutes.

5 Remove the migas from the waffle iron with an offset spatula or a pair of heat-resistant silicon spatulas, and serve.

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