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Tex-Mex Migas

Prep 8 min
Total 30 min
Ingredients 10
Servings 4

Migas are different things in different countries. But without a doubt, when we talk about Tex-Mex migas, we’re referring to the delicious combination of scrambled eggs with onion, peppers and tortilla chips, or totopos. The secret to these tasty migas is in the soft and crunchy combination of ingredients. The onion, peppers and tomato should be cooked until soft, and the tortilla chips should be added at just the right moment to stick to the eggs without losing their crispy texture. I love making them with Oaxaca or mozzarella cheese because the melted cheese gives the dish a creamy consistency; however, cotija or queso fresco are good alternatives. Just be sure to add these cheeses immediately before serving. Enjoy!

Ingredients

1 tablespoon vegetable oil
1/3 cup white onion, finely chopped
1 jalapeño, deveined and finely chopped
6 grape tomatoes, finely chopped
1/2 red bell pepper, finely chopped
Salt and pepper, to taste
6 eggs
1 cup tortilla chips, broken into small pieces
1/2 cup mozzarella or Oaxaca cheese, shredded or crumbled
1 avocado (optional)

Directions

1

Heat the oil in a non-stick frying pan. Caramelize the onion. Add the jalapeño, tomatoes and pepper. Season with salt and pepper and cook until the juice from the vegetables has been cooked out, for approximately 5 minutes.
2

Beat the 6 eggs.
3

Pour the eggs over the vegetables and stir. When the eggs begin to cook and are two-thirds of the way ready, add the tortilla chips and cheese. Stir until the eggs have completely cooked but are still soft and the cheese has melted.
4

Peel and chop the avocado in cubes.
5

Serve immediately, paired with the avocado.

To add more heat, swap the jalapeño out for a Serrano pepper.

No nutrition information available for this recipe

Migas are different things in different countries. But without a doubt, when we talk about Tex-Mex migas, we’re referring to the delicious combination of scrambled eggs with onion, peppers and tortilla chips, or totopos. The secret to these tasty migas is in the soft and crunchy combination of ingredients. The onion, peppers and tomato should be cooked until soft, and the tortilla chips should be added at just the right moment to stick to the eggs without losing their crispy texture. I love making them with Oaxaca or mozzarella cheese because the melted cheese gives the dish a creamy consistency; however, cotija or queso fresco are good alternatives. Just be sure to add these cheeses immediately before serving. Enjoy!