Migas Recipe

Ingredients

• Vegetable oil, (for frying)
• 8 corn tortillas, (cut into ⅛ triangles)
• 6 eggs
• 1 ½ teaspoons kosher salt, (divided)
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 white onion, (diced)
• 1 jalapeño, (diced)
• 1 Roma tomato, (diced)

Steps

1. 1

   Heat one inch of frying oil in a large skillet over medium-high heat. While the oil is heating up, whisk the eggs, 1 teaspoon kosher salt, and garlic powder in a medium bowl and set aside.

2. 2

   Add the corn tortillas to the skillet and fry until crispy, about 2-3 minutes. You may have to work in batches depending on the size of your skillet. Transfer the fried tortilla chips onto a plate lined with paper towels to soak up any excess oil. Season with the remaining ½ teaspoon of kosher salt and set aside.

3. 3

   In a separate large skillet, heat the olive oil over medium heat. Add the onion, jalapeño, and tomato and sauté until soft and tender, about 5-7 minutes.

4. 4

   Add the tortilla chips into the vegetable skillet and gently fold to combine the ingredients together.

5. 5

   Add whisked eggs and fold them into the crispy tortillas and vegetable mix. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny, gently folding to mix in the eggs.

6. 6

   Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, queso fresco, or Mexican crema if desired.