AI-generated image
Tex-Mex migas
Eggs scrambled with crisp tortilla strips, chilli and cheese
Texas migas is the Austin diner breakfast for using up stale corn tortillas: strips are fried crisp, then tossed with onion, jalapeño and tomato and scrambled with eggs and melting cheese, served with refried beans and warm flour tortillas. It is a quite different dish from the bread-crumb migas of Spain. Chef's tip: add the eggs while the tortilla strips are still crisp, so some stay crunchy and some soften.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the 3 tbsp vegetable oil in a non-stick frying pan over a medium-high heat and fry the 4 stale corn tortillas for 4 minutes, turning, until golden and crisp.
4 minStep 2: Add the ½ onion and 1 jalapeño and cook 3 minutes until softened, then the 1 tomato for 1 minute.
4 minStep 3: Beat the 5 eggs with the ½ tsp salt, pour into the pan, lower the heat and stir slowly with a spatula.
2 minStep 4: When the eggs are half set, scatter over the 2 ⅛ oz grated Monterey Jack or cheddar and keep folding for 1 minute until just set and creamy. A common mistake is cooking on high heat, which makes the eggs rubbery.
2 minStep 5: Serve straight away with 1 tbsp fresh coriander and 4 tbsp salsa.
1 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 22 g
- Carbs
- 28 g
- Fat
- 32 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tex-Mex migas take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of stale corn tortillas?
- Small flour tortillas (not gluten free).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Berry overnight oats
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.