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Migas

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • Fat Butter, oil, bacon grease, or a mix. Don't be shy—you want flavor and sizzle.
  • Aromatics Onion, jalapeño or serrano, garlic if you've got it.
  • Eggs Whisked with a pinch of salt until frothy.
  • Crunch Tortilla chips or strips. Sturdier chips hold up best.
  • Freshness Diced tomato or pico de gallo.
  • Cheese Cheddar, Monterey Jack, or queso fresco. Grate it, don't gate it.
  • Finishers Cilantro, scallions, lime, hot sauce. Make it rain.
Pantry Swap Ideas
  • No jalapeño? Use canned green chiles or red pepper flakes.
  • Out of chips? Fry sliced corn tortillas or toast them in the oven.
  • No fresh tomato? Salsa works. FYI, drain watery salsa a bit.
  • Cheese-less? Avocado or a dollop of sour cream still brings richness.

Method
 

  1. Dice half an onion, mince a jalapeño, and chop a tomato. Crack 4–6 eggs into a bowl and whisk with 1/2 teaspoon salt.
  2. Heat 1–2 tablespoons oil in a skillet over medium. Cook onion and jalapeño until softened and glossy, about 3–4 minutes. Add garlic for 30 seconds if you're feeling extra.
  3. Stir in the tomato or a spoonful of salsa. Cook 1 minute to mellow the raw edge.
  4. Pour in the eggs and let them set for 10–15 seconds. Nudge gently with a spatula.
  5. Toss in a couple handfuls of tortilla chips. Fold gently so half the chips soften and half stay crunchy. That contrast? Magic.
  6. Sprinkle cheese and let it melt. Kill the heat. Shower with cilantro, scallions, and a squeeze of lime. Hit it with hot sauce if you like chaos.