Spicy Mexican Migas (Print Version)
# Ingredients:
→ Base
01 -
2 corn tortillas, sliced into strips or squares
02 -
4-5 eggs, beaten lightly
03 -
3 tbsp vegetable oil
→ Fresh Vegetables
04 -
1 small onion (yellow or white), chopped
05 -
1 medium tomato, chopped into small cubes
06 -
1 small red bell pepper, chopped
07 -
1 fresh jalapeño, minced fine
→ Cheese & Seasonings
08 -
Salt and black pepper, as needed
09 -
1/2 cup shredded Monterrey Jack or pepperjack cheese
→ Optional Toppings
10 -
Fresh peppers, thinly sliced
11 -
Crushed red chili flakes for extra spice
12 -
Slices of ripe avocado
13 -
Hot sauce you love
# Instructions:
01 -
Pour vegetable oil into a skillet over medium heat. Toss in the tortilla strips and fry, flipping now and then, until they turn golden and crispy (about 4-5 minutes). Move them to paper towels and sprinkle salt on top while hot.
02 -
Using the leftover oil in the same pan, throw in the diced onion and peppers. Sauté them for around five minutes, stirring now and then, until they're soft and start smelling great.
03 -
Add the chopped tomato to the skillet next, and then pour in the beaten eggs. Sprinkle salt and pepper, then gently stir everything together.
04 -
Keep stirring every so often for about 2-3 minutes, letting the eggs cook until they're creamy and start to set but aren't completely firm.
05 -
Take the pan off the heat. Mix in the crispy tortilla pieces and the shredded cheese. Add chili flakes, avocado slices, extra pepper strips, or a splash of hot sauce if you'd like.
# Notes:
01 -
Save time by replacing fried tortilla strips with store-bought crushed chips.
02 -
Throw in chorizo or another protein like chicken to make it more filling.
03 -
Salsa on top adds a wonderful pop of flavor!