Name: Migas
Total time: 25 min
Cuisine: Southwest (Tex-Mex)US & Canada
Ingredients: 8 large eggs; Salt and pepper; 3 tablespoons vegetable oil; 6 (6-inch) corn tortillas , cut into 1- by 1/2-inch strips; 1 onion , chopped fine; 1 small red bell pepper , stemmed, seeded, and chopped fine; 1—2 tablespoons minced jarred jalapeños; 1 1/2 ounces Monterey Jack cheese , shredded (1/3 cup), plus extra for serving; 1 tablespoon chopped fresh cilantro; salsa

Why This Recipe Works

This classic Tex-Mex breakfast combines scrambled eggs with chiles, onion, and crisp-chewy tortillas. Frying the tortillas in oil before adding the eggs infused the scramble with toasted-corn flavor. A mix of onion, red bell pepper, and briny pickled jalapeños gave the dish a pleasant Tex-Mex backbone. We used two heat levels to produce soft, fluffy egg curds: We cooked the eggs first over medium-high heat to create steam to puff up the curds and then turned the heat to low to ensure that the eggs didn’t overcook. Shredded Monterey Jack cheese, folded in at the end, made for creamy, cohesive eggs.

Before You Begin

It’s important to follow the visual cues when making the eggs, as your pan’s thickness will affect the cooking time. If you’re using an electric stove, heat a second burner on low and move the skillet to it when it’s time to adjust the heat. For a spicier dish, use the larger amount of jarred jalapeños.

Instructions

Whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl until thoroughly combined, about 1 minute; set aside.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tortillas and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add onion, bell pepper, and jalapeños and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.

Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 30 to 60 seconds.

Reduce heat to low and gently but constantly fold egg mixture until clumped and still slightly wet, 30 to 60 seconds. Off heat, gently fold in Monterey Jack and cilantro. Serve immediately, passing salsa and extra Monterey Jack separately.