Tex-Mex Migas

Migas — meaning "crumbs" in Spanish — is the quintessential Tex-Mex breakfast, born from the thrifty practice of frying leftover corn tortillas and scrambling them with eggs. Austin diners and San Antonio home kitchens have elevated this humble dish into a morning institution, loaded with roasted chiles, melted cheese, and pico de gallo.

Serves: 4

Ingredients

• 8 large eggs
• 4 corn tortillas, torn into irregular 2.5cm (1-inch) pieces
• 3 tbsp (45ml) vegetable oil
• 1 jalapeño, seeded and diced
• 1/2 white onion, diced
• 2 Roma tomatoes, diced
• 1 poblano chile, roasted, peeled, and diced (or use canned green chiles)
• 115g (4 oz) shredded Monterey Jack or mild cheddar
• 2 tbsp (30ml) whole milk
• 1/2 tsp (1.5g) cumin
• Salt and black pepper to taste
• Fresh cilantro, for serving
• Warm flour tortillas, for serving

Instructions

1. Heat 2 tbsp oil in a large cast-iron skillet over medium-high heat until shimmering. Add torn tortilla pieces in a single layer and fry, stirring occasionally, for 4-5 minutes until golden and crispy. Remove and drain on paper towels; season with salt.
2. Add remaining 1 tbsp oil to the skillet. Sauté onion and jalapeño over medium heat for 4-5 minutes until softened. Add tomatoes and diced poblano; cook 2-3 minutes more until tomatoes release their liquid.
3. Whisk eggs with milk, cumin, salt, and pepper in a bowl.
4. Reduce heat to medium-low. Return the crispy tortilla chips to the skillet and stir to combine with the vegetables.
5. Pour egg mixture over everything. Cook, stirring gently with a spatula in slow folds, for 3-4 minutes until eggs are just set but still slightly creamy — not dry.
6. Remove from heat and scatter shredded cheese over the top. Cover the pan with a lid for 1 minute to melt the cheese.
7. Serve immediately, topped with fresh cilantro, alongside warm flour tortillas, salsa, and hot sauce.

Cook's Notes: The tortilla pieces must be genuinely crispy before the eggs go in — they will soften slightly as the eggs cook, creating a textural contrast that is the soul of the dish. Do not use chips from a bag; freshly fried tortilla pieces have a different flavor and texture. For a heartier version, add crumbled chorizo with the onion.