Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe

Daniel Gritzer
Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe
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  • Yield:Serves 4
  • Active time:30 minutes
  • Total time:30 minutes
This recipe appears in:
How To Make Tex-Mex Migas: Scrambled Eggs With Tortilla Chips, Onion, and Chilies

Tex-Mex migas feature scrambled eggs with tortilla chips, onion, chili pepper, and tomato. [Photographs: Vicky Wasik]

The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast option.

Why this recipe works:

  • Pre-salting the eggs helps them retain moisture and cook up more tender.
  • Pre-salting and draining the tomato prevents it from dumping water into the eggs.
  • Poblano pepper adds a more intense capsicum flavor without making the dish too spicy.

Note: To save time, you can also make this recipe with store-bough tortilla chips instead of frying your own.

Ingredients

  • 8 large eggs, beaten
  • Kosher salt
  • 2 plum tomatoes, diced
  • 16 corn tortillas, 8 cut into 1 1/2- by 3/4-inch strips, 8 left whole and warmed in a dry hot skillet just before serving
  • vegetable, canola, or peanut oil for frying
  • 1 medium poblano pepper, stemmed, seeded, and finely chopped
  • 2 serrano chilies or 1 jalapeño, stemmed and finely chopped
  • 1 medium yellow onion, finely chopped
  • Freshly ground black pepper
  • Mexican hot sauce, for serving
  • Refried beans and sliced avocado, for serving

Directions

  1. 1.

    In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch salt, then transfer tomatoes to a strainer and set over bowl to drain.

  2. 2.

    Heat about 2 inches of oil in a medium saucepan to 350°F. Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside. (See note above).

  3. 3.

    Heat 3 tablespoons oil in a large cast iron or non-stick skillet over medium heat until shimmering. Add poblano, Serrano, and onion, and cook, stirring, until fully softened but not browned, about 5 minutes.

  4. 4.

    Lower heat to medium-low, add eggs and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes.

  5. 5.

    Add 3/4 of the tortillas chips and continue to cook eggs until eggs are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.

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Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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