Spicy Mexican Migas (Print Version)
# Ingredients:
→ Base
01 -
4-5 large eggs, gently whisked
02 -
2 fresh corn tortillas, sliced into strips or squares
03 -
3 tablespoons of cooking oil
→ Fresh Vegetables
04 -
1 medium tomato, ripe and chopped
05 -
1 jalapeño, diced small
06 -
1 small onion (white or yellow), chopped
07 -
1 small red bell pepper, finely chopped
→ Cheese & Seasonings
08 -
A pinch of sea salt and fresh black pepper
09 -
½ cup shredded Monterey Jack or pepperjack cheese
→ Optional Toppings
10 -
A splash of your go-to hot sauce
11 -
Slices of fresh avocado
12 -
Extra sliced peppers
13 -
Pinch of red chili flakes for spice
# Instructions:
01 -
Warm up your skillet with some oil over medium heat. Toss in the tortilla strips and cook them until golden and crunchy, flipping them occasionally for about 4 or 5 minutes. Drain them on towels and sprinkle with salt while hot.
02 -
Using the same pan, toss in the chopped onion and peppers. Let them soften and release their aroma as they cook for about 5 minutes.
03 -
Throw in your diced tomatoes next and let them heat through for a moment. Then pour in the beaten eggs, season with salt and pepper, and give everything a light mix.
04 -
Let the eggs cook gently, stirring once in a while, until they’re mostly set but still a bit soft and creamy, which should take around 2-3 minutes.
05 -
Take the pan off the heat. Mix in the crispy tortillas and sprinkle the shredded cheese over everything. Add your favorite toppings like chili flakes, avocado, extra peppers, or a splash of hot sauce to serve.
# Notes:
01 -
Save time by swapping fried tortillas for crushed tortilla chips.
02 -
Bulk it up with some chorizo or any protein you like.
03 -
Pour salsa on top for an even tastier dish.