Migas (Tex-Mex eggs with tortilla strips)
Crispy fried tortilla strips folded into soft scrambled eggs with jalapeño, tomato and melty jack cheese, the Austin favorite that uses up stale tortillas.
- 25 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.01 a serving
- 560 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 4 corn tortillas
- ½ yellow onion, diced
- 1 jalapeño, seeded and diced
- 1 Roma tomato, diced
- 5 large eggs
- ½ cup Monterey Jack cheese, shredded
- ¼ cup salsa
- 1 avocado, sliced (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2 tbsp vegetable oil
- ½ tsp salt
Each serving has about 560 calories, 27 g protein, 33 g carbs and 36 g fat, and costs about $2.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No salsa? Pico de gallo works.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Cut the tortillas into strips about 1 inch wide. the onion, jalapeño and tomato.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Heat the oil in a large nonstick over medium-high heat. Add the tortilla strips and fry, stirring often, until and at the edges, 4 to 5 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 4 min 30 sec
Dolly’s tip: Some pieces will stay a little chewy. That mix of crunchy and soft is what makes migas good.to medium.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Medium heat
Add the onion and jalapeño and cook, stirring, until , about 3 minutes.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 3 min
Stir in the tomato for 1 minute.
Medium heat
the eggs and salt in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
to low, pour in the eggs and stir gently until just set in soft curds with no runny egg left, 2 to 3 minutes.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heatTimer: 2 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Take the pan off the heat, scatter the cheese over the top and cover for 1 minute to it.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 1 min
Serve with the salsa, avocado and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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