breakfast

Migas with Crispy Tortilla Strips

Name: Migas with Crispy Tortilla Strips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 6 large eggs; 4 corn tortillas, cut into 1-inch strips; 2 tablespoons vegetable oil; 1 small onion, diced; 1 jalapeño, seeded and diced; 1 medium tomato, diced; 1/2 cup shredded cheddar cheese; 2 tablespoons fresh cilantro, chopped; Kosher salt and freshly ground black pepper; Salsa, for serving

A Tex-Mex breakfast standard built on fried corn tortilla strips scrambled into eggs with peppers, onions, and cheese. The tortilla pieces absorb the egg and get half-crispy, half-soft — a texture you cannot replicate any other way. Serve with salsa, avocado, and refried beans.

Prep: 10 min Cook: 10 min Total: 20 min Serves: 3

Ingredients

6 large eggs
4 corn tortillas, cut into 1-inch strips
2 tablespoons vegetable oil
1 small onion, diced
1 jalapeño, seeded and diced
1 medium tomato, diced
1/2 cup shredded cheddar cheese
2 tablespoons fresh cilantro, chopped
Kosher salt and freshly ground black pepper
Salsa, for serving

Instructions

Heat vegetable oil in a large skillet over medium-high heat. Fry the tortilla strips until golden and crisp, about 3 minutes. Remove half and set aside for garnish.
Add the onion and jalapeño to the skillet with the remaining tortilla strips. Cook until softened, about 2 minutes. Add the diced tomato and cook 1 minute more.
Beat the eggs with salt and pepper. Pour into the skillet and stir gently, folding the tortilla strips and vegetables into the eggs as they cook.
When the eggs are set but still slightly moist, remove from heat. Stir in the shredded cheese and let it melt from residual heat.
Serve topped with the reserved crispy tortilla strips, cilantro, and salsa on the side.