By Marcus Samuelsson |

Eggs scrambled with tortilla chips, served with a simple tomato salsa and some pickled onions and chiles. That’s our migas. It’s a very popular brunch item, but someone will make it at least once a week for Rooster family meal.

I can’t imagine Rooster without a Latin beat. It comes from our staff. Our musicians. Our guests. And I love it!

Prep Details

Servings: 4

Total time: 30 minutes


For the pickled onions and jalapeño:

1 cup water

¼ cup sherry vinegar

2 tablespoons sugar

1 teaspoon ground cinnamon

½ teaspoon ground allspice

2 teaspoons coarse kosher salt

½ cup thinly sliced red onion

⅓ cup thinly sliced jalapeño


For the salsa roja:

1 cup chopped ripe tomato

½ cup chopped onion

¼ cup chopped jalapeño

1 tablespoon sliced garlic

¼ cup fresh cilantro (small stems are fine)

Coarse kosher salt


For the migas:

2 tablespoons unsalted butter

8 large eggs, beaten

Coarse salt and freshly ground black pepper

2 cups tortilla chips, slightly crushed

½ cup crumbled queso fresco or mild feta


Migas recipe by Marcus Samuelsson

For the pickled onions and jalapeño

1. Bring the water, vinegar, sugar, cinnamon, allspice, and salt to a boil in a small saucepan.

2. Put the onion and jalapeño in separate bowls. Pour in the pickling liquid, dividing it between the bowls. Cover and refrigerate for at least 20 minutes before serving.

For the salsa roja

3. Put the tomato, onion, jalapeño, garlic, and cilantro into a blender and puree until smooth. Add a little water if you need to adjust the consistency. Pour into a bowl and season with salt.

For the migas

4. Melt the butter in a large skillet over medium-low heat. Add the eggs, season with salt and pepper, and cook, stirring constantly, until the eggs are almost scrambled but still runny. Stir in the tortilla chips.

5. Divide the eggs between four plates and top with queso fresco, pickled onions, pickled jalapeno, and salsa roja.