Texas Migas (Tex-Mex Scrambled Eggs with Crispy Tortilla Strips)

Why you’ll love it

• Crispy and creamy: crunchy tortilla strips in soft, cheesy scrambled eggs.
• Fast and thrifty: about 25 minutes, a few staples and under $2 a serving.
• Naturally gluten-free: made with corn tortillas, eggs, vegetables and cheese.

Quick facts

Ingredients

For the tortilla strips

• 6 corn tortillas (6-inch / 15 cm), preferably a day old
• 3 tbsp (45 ml) vegetable or canola oil
• 1 pinch kosher salt

For the eggs

• 8 large eggs
• 2 tbsp (30 ml) milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 medium white or yellow onion, diced (about 3/4 cup / 80 g)
• 1 jalapeño, seeded and finely chopped (leave some seeds for more heat)
• 1 Roma tomato, seeded and diced (about 1/2 cup / 90 g)
• 1 cup (113 g) shredded Monterey Jack, cheddar or a Mexican cheese blend
• 2 tbsp chopped fresh cilantro

For serving

• Salsa or pico de gallo
• 1 ripe avocado, sliced
• Warm corn or flour tortillas and refried beans (optional)

Step-by-step method

1. Cut the tortillas. Stack the tortillas, cut them in half and then crosswise into strips about 1/2 inch (1.3 cm) wide. If the tortillas are fresh, spread them out on a plate for 10 to 15 minutes to dry a little so they fry up crisper.

2. Fry the strips. Heat the oil in a 12-inch (30 cm) cast iron or nonstick skillet over medium-high heat until it shimmers. Add the tortilla strips and fry, stirring often, 3 to 5 minutes, until golden and crisp. Transfer half of the strips to a paper towel-lined plate and sprinkle with a pinch of salt; leave the rest in the pan.

3. Beat the eggs. In a medium bowl, whisk the eggs, milk, salt and pepper until smooth and evenly yellow.

4. Cook the vegetables. Add the onion and jalapeño to the skillet with the remaining tortilla strips and cook over medium heat, stirring, 2 to 3 minutes, until the onion is soft. Add the tomato and cook 1 minute more.

5. Scramble gently. Reduce the heat to medium-low. Pour in the eggs and let them sit for 20 seconds, then stir slowly with a silicone spatula, pushing the eggs from the edges to the center, for 2 to 3 minutes, until they form soft, moist curds and are almost set.

6. Add the cheese. Sprinkle the cheese over the eggs and fold gently for 30 seconds, until melted. Remove the pan from the heat; the eggs will keep cooking a little.

7. Finish and serve. Fold in the reserved crispy tortilla strips and the cilantro. Serve right away with salsa, sliced avocado and warm tortillas or refried beans.

How to know it is done

Migas are ready when the eggs are set into soft, glossy curds with no runny liquid egg left in the pan, but still look moist and creamy rather than dry, and the cheese is fully melted. The tortilla strips should be a mix of textures: the ones cooked with the eggs slightly softened and the ones added at the end still crunchy. Take the skillet off the heat a few seconds before the eggs look done, because the hot pan finishes cooking them.

Tips for the best result

• Use day-old corn tortillas; they absorb less oil and fry up crisper than fresh ones.
• Fry the strips until truly golden; pale strips turn soggy as soon as they meet the eggs.
• Cook the eggs low and slow and stir gently for big, creamy curds.
• Add half of the crispy strips at the very end so the dish keeps its crunch.
• Have all the toppings ready before you start, because migas are best eaten immediately.

Variations and substitutions

• With chorizo: brown 6 oz (170 g) Mexican chorizo before frying the tortillas, remove it and stir it back in with the cheese.
• Tortilla chip shortcut: use 3 cups (about 85 g) sturdy tortilla chips instead of frying tortillas, and stir them in at the end.
• Migas tacos: spoon the migas into warm flour or corn tortillas with salsa and avocado.
• Extra veggies: add 1/2 cup diced bell pepper with the onion, or a handful of baby spinach with the tomato.
• Spicier: use a serrano instead of the jalapeño and serve with hot sauce or salsa verde.
• Dairy-free: skip the milk and cheese, or use a dairy-free cheese, and top with extra avocado.

Make ahead

Migas are best made right before eating, but you can prep everything ahead. Cut and fry the tortilla strips up to 2 days in advance and keep them in an airtight container at room temperature. Chop the onion, jalapeño, tomato and cilantro the night before and refrigerate them in covered containers. In the morning the dish comes together in about 10 minutes.

Storage and reheating

Refrigerate leftover migas in an airtight container for up to 2 days. Reheat them in a nonstick skillet over medium-low heat, stirring, for 2 to 3 minutes, or in the microwave in 30-second bursts, until hot (165°F / 74°C). The tortilla strips will be softer, so top reheated migas with a few fresh tortilla chips for crunch. Freezing is not recommended, because the eggs become watery and rubbery.