Tex-Mex Migas

1. 1
   fry · ~4 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 until golden and crisp (3-4 min), stirring occasionally.

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

   TIPDay-old tortillas fry up crispier — fresh ones hold too much moisture.
2. 2
   saute · ~6 min

   Sauté the vegetables.

   1.Add remaining 1 tablespoon oil to the same skillet over medium heat.

   2.Add onion, jalapeño, and bell pepper. Cook until softened (4-5 min).

   3.Stir in tomato and garlic, cook until fragrant (1 min).

   TIPKeep the heat at medium — high heat scorches the garlic.
3. 3
   mix · ~1 min

   Season the beaten eggs.

   In a bowl, whisk together eggs, salt, black pepper, and cumin powder until frothy.

4. 4
   saute · ~3 min

   Scramble the eggs with vegetables.

   1.Pour the seasoned eggs over the sautéed vegetables in the skillet.

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

   3.Cook until eggs are soft and custardy but mostly set (2-3 min).

   TIPPull the eggs off the heat when they still look slightly wet — carryover heat finishes them.
5. 5
   mix · ~1 min

   Fold in tortilla strips and cheese.

   1.Add the crispy tortilla strips to the egg mixture and fold gently.

   2.Sprinkle shredded cheddar over the top and fold once more.

   3.Remove from heat immediately.
6. 6
   serve

   Garnish with cilantro and serve hot.

   Divide migas among plates, top with fresh cilantro, and serve immediately with warm tortillas or refried beans on the side.

   TIPMigas wait for no one — serve right away while the tortilla strips are still crisp.

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