One of our all-time favorite Tex-Mex dishes is this Austin Texas Breakfast Migas Recipe. It's essentially a scrambled egg dish that includes salsa and crisp tortillas and is a super easy recipe that's our go-to for everything from brunch to a hangover cure.
(6 to 8)3-inchcorn tortillascut into 1-inch strips, plus more for serving
1mediumjalapeño chile
1mediumyellow onionroughly chopped
1(15-ounce)can crushed or pureed tomatoes
1cupfresh cilantro leavesplus more for garnish
1garlic clovesmashed
1mediumred, orange, or yellow bell peppermedium dice
kosher salt
8largeeggs
1cupshredded Cheddar or Jack cheeseabout 2 ounces
1Limecut into sixths
1firm-ripe avocadocut into sixths
Instructions
Crisp The Tortilla Strips: Heat oil in a medium nonstick frying pan over medium heat. When oil sizzles and just bubbles when the edge of a tortilla strip is dipped, add about 1/3 of the tortillas just until crisp, about 1 minute each batch. Repeat until all tortilla strips are fried, and adding more oil if necessary. Remove to a paper towel-lined plate to drain, and set aside.
Char The Jalapeno: Turn a gas burner on medium heat and char the jalapeño, frequently turning until blackened and slightly collapsed. Transfer the jalapeños to a cutting board to cool slightly. Once cool enough, trim off the stems from the jalapeño and remove the seeds and ribs. If you like spice, add the seeds and ribs, or taste and adjust to your liking.
Make A Quick Tomato Salsa: Combine the jalapeño with half of the onion, tomatoes, cilantro, and the garlic in a food processor or blender and blend, scraping down the sides as needed, until smooth. Taste the salsa and add salt as desired.
Saute The Peppers: Transfer the remaining oil from the fried tortillas into a second large nonstick skillet over medium-high heat. Add the onions, the bell pepper, and a pinch of salt and cook until the onions are soft and beginning to caramelize for about 5 minutes.
Cook the Eggs: Meanwhile, place the eggs in a large bowl and add half of the salsa and a pinch of salt and whisk until smooth. Lower the heat to medium-low, add the egg mixture, and sit for about 1 minute or until set on the bottom. Add the tortilla strips and gently stir, breaking up the eggs.
Remove from the heat and add half the cheese and gently fold through. Top with the remaining cheese, and some salsa, passing any leftover salsa on the side along with lime wedges, avocado, and some extra tortillas.