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

Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies
  • Yield:Serves 4
  • Active time:30 minutes
  • Total time:30 minutes

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.