Recipe Background
Tex-Mex Migas are the best way to make scrambled eggs! The eggs are as tender and fluffy as ever, and they're all loaded with spicy jalapeños, vibrant salsa, and crispy bites of fried tortillas. That's a guaranteed way to start the day on the right foot! Tex-Mex Migas are way too good for something made in less than 30 minutes. Or perhaps they're exactly as good as they should be!
Tex-Mex Migas are the best way to make scrambled eggs! The eggs are as tender and fluffy as ever, and they're all loaded with spicy jalapeños, vibrant salsa, and crispy bites of fried tortillas. That's a guaranteed way to start the day on the right foot! Tex-Mex Migas are way too good for something made in less than 30 minutes. Or perhaps they're exactly as good as they should be!
Ingredients
For the migas:
- 3 tablespoons vegetable oil
- 5 corn tortillas ripped into 2-inch pieces
- 1 jalapeño finely chopped
- 2 cloves garlic crushed and chopped
- 1/2 small onion diced
- 5 large eggs
- kosher salt to taste
- 1/2 cup mild salsa
Optional, for topping:
- 1/4 cup cilantro leaves
- 1 avocado thinly sliced
- 2 radishes thinly sliced
- 1/4 cup cotija cheese crumbled
- hot sauce to taste
Directions
- In a medium, nonstick skillet over medium-high heat, add the vegetable oil.
- Add the tortilla pieces to the hot oil and cook until they are crispy on one side, about 5 minutes.
- Add the jalapeños, the garlic, and the onions to the tortilla mixture and cook, while stirring, until softened, about 4 minutes.
- Reduce the heat to medium-low.
- Add the eggs and the kosher salt to the tortilla mixture and cook, while stirring vigorously, until the eggs are scrambled, about 1 minute.
- Add the salsa to the tortilla mixture and cook, while stirring to combine, until the eggs are fully cooked through and the salsa is incorporated, about 1 minute.
- Transfer the skillet from the heat.
- Served topped with the cilantro, the avocado, the radishes, the cheese, and the hot sauce.
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