Migas is a popular Tex Mex egg dish made with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions. I serve it plated with tortillas on the side, but they can also be wrapped in a tortilla, taco style.
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Yield: 4servings
Course: Breakfast, Brunch, Lunch
Cuisine: Mexican
Ingredients
1/3cupdiced onion
1/2vine tomato(seeded and diced)
1jalapeño(half diced, half sliced thin for garnish)
3tablespoonschopped cilantro(plus more for garnish)
One at a time, place all 6 of the tortillas directly over the flame of the burner over medium heat 20 to 30 seconds per side, until slightly charred.
Set 4 aside on a plate with a dish towel over them to keep them warm until ready to serve, cut the remaining 2 in half, then chop into 1/2 inch thick strips.
Place the eggs in a medium bowl, season with salt and pepper, and whisk to combine.
Add the 2 chopped tortillas and cook, stirring until crisp, about 4 minutes. Set aside.
Add the remaining oil to the skillet, then add the onion, tomato, jalapeño, cilantro and season with salt and pepper, cook until soft and translucent, about 4 minutes stirring.
When the onion is ready add the eggs and cook 3 to 4 minutes until the eggs are almost set, stirring a few times to scramble, then stir in the tortillas.
Stir and cook 1 more minute. Remove from heat and top with cheese, fresh salsa, avocado, hot sauce and cilantro for garnish.