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

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.

This Recipe Appears In

• How to Make Tex-Mex Migas: Scrambled Eggs With Tortilla Chips, Onion, and Chilies