Migas

1. 1
   prep

   Prep the ingredients.

   1.Cut 4 corn tortillas into 1-inch strips.

   2.Dice half an onion and 1 tomato.

   3.Seed and mince 1 jalapeño.

   4.Crack 6 eggs into a bowl, add a pinch of salt and pepper, and beat lightly.
2. 2
   fry · ~3 min

   Fry the tortilla strips.

   1.Heat 2 tablespoons oil in a large skillet over medium-high heat.

   2.Add tortilla strips in a single layer and fry for 2-3 minutes, stirring occasionally, until golden and crispy.

   3.Transfer to a paper towel-lined plate and set aside.

   TIPUsing stale tortillas gives you crispier strips — fresh ones can get chewy.
3. 3
   saute · ~6 min

   Sauté the aromatics.

   1.Reduce heat to medium and add 1 tablespoon butter to the same skillet.

   2.Add diced onion and cook until softened (3-4 minutes).

   3.Stir in minced jalapeño and cook for 1 minute until fragrant.

   4.Add diced tomato and cook for 2 minutes until just softened.

   TIPDon't overcook the tomatoes — they should still hold their shape.
4. 4
   saute · ~3 min

   Scramble the eggs.

   1.Pour the beaten eggs into the skillet with the vegetables.

   2.Let them set for 30 seconds, then gently stir with a spatula.

   3.Cook for 2-3 minutes until eggs are softly scrambled but still slightly wet.

   TIPPull the eggs off the heat when they are still a little moist — carryover heat will finish them.
5. 5
   mix · ~1 min

   Fold in the tortilla strips.

   1.Add the crispy tortilla strips to the skillet.

   2.Gently fold them into the egg mixture until evenly distributed.

   3.Sprinkle shredded cheddar cheese on top and let it melt for 1 minute.
6. 6
   garnish

   Garnish with fresh cilantro and serve immediately.

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