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

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

Why It 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.

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.

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Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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Ingredients

  • 8 large eggs, beaten
  • Kosher salt
  • 2 plum tomatoes, diced
  • Vegetable, canola, or peanut oil, for frying
  • 16 corn tortillas, 8 cut into 1 1/2– by 3/4-inch strips (see note), 8 left whole and warmed in a dry hot skillet just before serving
  • 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. 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 of salt, then transfer tomatoes to a strainer and set over bowl to drain.

  2. In a medium saucepan, heat about 2 inches of oil to 350°F (180°C). 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).

  3. Heat 3 tablespoons (45ml) oil in a large cast iron or nonstick skillet over medium heat until shimmering. Add Poblano, serrano or jalapeño, and onion and cook, stirring, until fully softened but not browned, about 5 minutes.

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

  5. Add 3/4 of the tortilla chips and continue to cook eggs until they 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.

Special equipment

Whisk, large cast iron skillet or large nonstick skillet, instant-read thermometer, wire mesh spider

Notes

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

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