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 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.
- Yield:Serves 4
- Active time: 30 minutes
- Total time:30 minutes
- 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
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.
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).
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.
Lower heat to medium-low, add eggs, and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes.
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.