Rachael Ray

Rachael Ray

Best Selling Author and Television Personality

Tex-Mex Mighty Migas (Scrambled Eggs) with Tomatillo Pico de Gallo and Avocado Greek Yogurt ‘Crema’

We’re back in Rachael Ray’s home kitchen as this Austin fanatic whips up one of her Tex-Mex faves that’s great for B, L or D; breakfast, lunch or dinner.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 2-3 servings


For the Tomatillo Pico de Gallo:

  • 1/2 small white onion, small diced
  • 1/2 – 1 jalapeño, seeded and diced
  • 1 garlic cloves, grated or minced
  • Salt, about 1 1/2 teaspoons
  • Juice of 1-2 limes, about 3 Tablespoons
  • 4 tomatillos, husked, cleaned and chopped
  • 1 small handful cilantro, plus some to garnish
  • Pinch of ground cumin
  • Splash of green hot sauce, to taste, optional

For the Avocado Greek Yogurt ‘Crema’:
(this will make extra)

  • 1 Hass avocado, pitted and peeled
  • Juice of 1 lime
  • Pinch of cumin
  • 1 cup plain Greek yogurt
  • Salt and pepper

For the Migas:

  • 4 corn tortillas
  • Drizzle of olive oil
  • 4-6 oz Mexican chorizo, removed from its casing
  • 5-6 eggs, scrambled in a bowl
  • 1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded


  • 2 scallions, thinly sliced
  • Pickled jalapeno rings, mild or hot
  • Large nonstick skillet (to cook egg mixture)
  • Gas stove, or cast iron or stainless pan on electric stove (to char tortillas)
  • 2 medium size mixing bowls (to make pico and to scramble eggs)


For the Tomatillo Pico de Gallo:

Place onion, jalapeno and garlic in a medium size mixing bowl and generously salt. Add the lime juice and stir to combine. Let sit for at least a few minutes. Add the tomatillos, cilantro, cumin and hot sauce, if using, and set aside.

For the Greek Yogurt ‘Crema’:

Place avocado, lime juice, cumin, Greek yogurt, salt and pepper in the bowl of a food processor or blender and puree to combine until smooth. Set aside until ready to use.

For the Migas:

If using a cast iron or stainless skillet, place over high heat and char the corn tortillas on both sides. Set aside until cool enough to handle and cut into strips.

Turn on stove, if using, and individually char the tortillas on both sides over the flame.

Place a large nonstick skillet over medium high heat, add chorizo. Cook, while breaking up with the back of a wooden spoon, until brown, crumbly and cooked through.

Add a few spoonfuls of the tomatillo pico de gallo to the chorizo and cook for a few minutes. Using your spoon or spatula, make a well in the middle of the mixture and add the eggs to the middle of the pan. Gently stir as they start to scramble in the pan.

Once the eggs are almost cooked, add the charred and chopped tortillas to the pan and gently fold in the mixture.

Add the cheese and top with a lid or gently cover with foil to help the cheese melt.

To plate, place a portion of the egg mixture on a plate and top with some of the raw tomatillo pico de gallo mixture, scallion, pickled jalapenos and a dollop of the avocado Greek yogurt.


  • Julia boring says:

    Have loved watching you from home Rachael. This is a favorite dish of mine from living in LA Calif many years ago . I’m going to try your recipe as it’s a littl different then mine but I’ll prob lv out the chorizo a little spice for me now.
    Thanks again for bringing your show to us at the home . ❤️ You and John stay safe for


  • Christie Waddell says:

    Not having the ingredients to make the avocado Crema oh, I used a Herdez brand of avocado salsa. Always have it on hand, and it had a just the right touch.

  • I have always followed you, and have watched you since the early 30 min meals. However, I can’t find enough words to tell you how grateful I am for you and John, during this pandemic ! Today as I was reviewing your sheet pan chick meal, even my 8yr old grand daughter said…. mimi, you use a lot of ‘her” recipes don’t you ?!!! Yes I do ! Thank you Rachael !! 💜

  • Eileen González Rossy says:

    Rachel Ray, you and your Food Network tema had been of the best teachers I had for learning how to cook. Now, I am an expert. Thank you, and God bless you all.

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