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Chorizo Scramble with Charred Tortillas and Avocado Pico {de-constructed migas}

Charred corn tortillas topped with eggs scrambled with chorizo, onions, and jalapenos. Served with avocado pico de gallo on top.
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Avocado Pico de Gallo

  • 3/4 C diced tomatoes
  • 1/4 medium yellow onion diced
  • 1 jalapeno diced (seeds and ribs removed, if necessary)
  • 1 garlic clove minced
  • 2 Tbsp cilantro chopped
  • Juice of 1 lime about 1 Tbsp
  • pinch of kosher salt
  • 1 medium California Avocado diced

Migas Scramble

  • 1/2 medium yellow onion chopped
  • 1 Tbsp butter
  • 4 oz chorizo
  • 2 jalapenos chopped
  • 12 eggs
  • soft corn tortillas


Avocado Pico

  • dice the tomatoes, onion, jalapeno, and garlic - combine in a small bowl with the lime juice, salt, and cilantro.
  • dice the avocado and add to the other ingredients.
  • cover and refrigerate until ready to serve.

Migas Scramble

  • Heat the butter in a medium skillet and add the onions and cook until softened and slightly translucent. Add in the chorizo - cook until done.
  • Remove the chorizo and onions from the skillet and place on a paper towel lined plate to drain.
  • Add the jalapenos to the skillet and sautee lightly.
  • Combine the eggs in a bowl with a bit of salt and pepper, whisk gently.
  • Pour the egg mixture into the skillet with the jalapenos, and cook - moving them gently around the skillet with a wooden spoon.
  • When the eggs are about 1/2 cooked - add the chorizo and onion mixture.
  • Cook until the eggs are to your liking.

Corn Tortillas

  • It's nice to have a sous chef to help you with these, but not necessary. Over a gas burner - char the tortilla until nicely cooked and charred a bit around the edges.


If you don't have a gas stove - fry the tortillas (or bake) until crisp - or do over your gas grill.
Course: Breakfast
Author: Rachel - A Southern Fairytale