Migas is a traditional Mexican breakfast dish that includes scrambled eggs with crunchy tortilla chips. Here, we upgrade migas with a platter of refried beans and avocado, all of which are enlivened with a punchy chili oil—a fast, satisfying meal for any time of day.
Hot stuff
Chili oil is a spicy, aromatic condiment that can add fiery flavour to a range of foods and prepared meals. Drizzle over roasted sweet potatoes and blanched vegetables; add it to marinades for chicken or fish; toss with cold, cooked noodles; blend into dips; stir into salad dressings; or use it to punch up various egg-based dishes.
This recipe was originally published in the February 2026 issue of alive magazine
Migas with Chili Oil
Ingredients
- 1 Tbsp (15 mL) + 1 tsp (5 mL) red pepper flakes
- 1 cinnamon stick
- 1 green onion, chopped
- 1 garlic clove, finely minced
- 1 tsp (5 mL) ground coriander
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) grapeseed oil
- 8 organic eggs
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 Tbsp (15 mL) grapeseed or avocado oil
- 1/2 small onion, chopped
- 1 jalapeno, seeded and finely chopped
- 2 Roma tomatoes, seeded and chopped
- 3 cups (750 mL) baby spinach
- 2 cups (500 mL) broken tortilla chips
- 1/3 cup (80 mL) chopped fresh cilantro
- 2 cups (500 mL) refried beans, warm
- 2 avocados, sliced
Directions
01
To make chili oil, in heatproof bowl, combine 1 Tbsp (15 mL) red pepper flakes, cinnamon stick, green onion, garlic, coriander, and salt.
02
In small saucepan, heat grapeseed oil over medium until hot enough for a few flakes to sizzle when added. Pour oil over the heatproof bowl with spices. Let stand until cooled completely, about 1 hour. Strain out spices with fine-mesh sieve.
03
To make migas, in bowl, whisk eggs with salt and pepper.
04
In large skillet, heat oil over medium. Add onion and jalapeno; sauté for 3 minutes, or until tender. Add tomato and heat 2 minutes. Add spinach and heat until wilted.
05
Lower heat to medium-low and slowly pour in whisked eggs, pushing eggs around pan frequently until barely set. Gently stir in tortilla chips. Sprinkle on cilantro.
06
To serve, divide egg mixture, refried beans, and avocado among serving plates. Drizzle on chili oil, to taste. Refrigerate leftover chili oil for later use.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
