Crispy Tortilla Egg Migas (Printable Version)
# What You'll Need:
→ Tortilla Chips
01 -
3 tablespoons olive oil
02 -
8 corn tortillas, cut into small pieces, or equivalent amount of tortilla chips
→ Scramble Mix
03 -
1 large onion, chopped
04 -
2 medium poblano peppers, roasted, peeled, and chopped, or 2 cans diced green chillies
05 -
1 jalapeno, seeded and chopped
06 -
6 large eggs
07 -
Salt and freshly ground black pepper, to taste
08 -
60 millilitres water
09 -
2 cups (about 220 grams) Monterey Jack cheese, shredded
10 -
2 large Roma tomatoes, chopped
11 -
15 grams fresh cilantro, chopped
12 -
30 grams Cotija cheese, crumbled, or Feta cheese
# Step-by-Step Directions:
01 -
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, fry the corn tortilla pieces until golden and crisp. Transfer to a paper towel-lined plate and season lightly with salt.
02 -
Remove excess oil from the skillet, leaving approximately 1 tablespoon. Add chopped onion, roasted poblano or canned green chillies, and diced jalapeno. Cook for about 3 minutes, stirring occasionally, until the onion begins to soften.
03 -
In a mixing bowl, whisk eggs with a pinch of salt and pepper, then whisk in water. Pour egg mixture into the skillet. As eggs begin to set, gently swirl and scramble until halfway cooked, then add 1 cup of shredded Monterey Jack cheese and fold it in gently.
04 -
Add the prepared crispy corn tortilla chips to the skillet. Incorporate chopped Roma tomatoes and chopped cilantro, then gently toss to combine with the eggs.
05 -
Sprinkle remaining shredded Monterey Jack cheese over the eggs and tortilla mixture, folding gently until the cheese melts. Top with crumbled Cotija cheese. Serve immediately with optional accompaniments such as refried beans, avocado slices, Pico de Gallo, toasted tortillas, and lime wedges.
# Helpful Notes:
01 -
If roasting poblano peppers, remove seeds before roasting for easier cleaning. After roasting, steam peppers in a sealed bag for 10–15 minutes; peel and chop when cool.
02 -
Leftovers tend to become soggy; Migas are best served immediately after cooking.
03 -
Additional ingredients such as bell peppers, mushrooms, corn, spinach, garlic, or julienned carrots may be incorporated for variety.
04 -
To add more protein, consider mixing in cooked ground beef, sausage, or shredded chicken.