Tex-Mex Migas

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 8 large eggs
• 6 corn tortillas
• 3 tbsp neutral oil (vegetable or canola)
• 2 tbsp unsalted butter
• 1 medium white onion, diced
• 2 jalapeño peppers, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup salsa (red or verde), for serving
• 1 lime, cut into wedges

Instructions

1. 1Tear the corn tortillas into rough 1-inch strips or bite-size pieces and set aside.
2. 2Heat the oil in a 12-inch cast-iron or heavy nonstick skillet over medium-high heat until it shimmers, about 2 minutes.
3. 3Add the tortilla pieces in a mostly single layer and fry, turning and stirring now and then, until golden with crisp edges, 4 to 6 minutes. Transfer to a paper-towel-lined plate.
4. 4Reduce the heat to medium and add the butter to the same skillet. When it melts and foams, add the onion and jalapeño.
5. 5Cook, stirring often, until the onion softens and turns translucent and the jalapeño smells bright, about 4 minutes.
6. 6Stir in the tomato and cook until it softens and gives off a little juice, 2 to 3 minutes.
7. 7In a medium bowl, beat the eggs with the salt and pepper just until the yolks and whites are blended—no froth needed.
8. 8Pour the eggs into the skillet. Let the edges set for 20 to 30 seconds, then gently push and fold with a spatula, drawing soft curds from the rim toward the center.
9. 9When the eggs are still slightly glossy and soft-set, 2 to 3 minutes total, fold in the fried tortilla strips and half of the cheese so the strips stay partly crisp.
10. 10Take the skillet off the heat. Scatter the remaining cheese and the cilantro over the top; let rest 1 minute so the cheese melts from residual heat.
11. 11Taste and adjust salt or pepper if needed. Divide among four warm plates.
12. 12Spoon salsa over or beside each portion and finish with lime wedges for squeezing at the table.