Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies Recipe

Tex-Mex migas feature scrambled eggs with tortilla chips, onion, chili pepper, and tomato. [Photographs: Vicky Wasik. Video: Serious Eats Video]

The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven’t overindulged, it’s still a killer breakfast option.

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Why It Works

  • Pre-salting the eggs helps them retain moisture and cook up more tender.
  • Pre-salting and draining the tomato prevents it from dumping water into the eggs.
  • Poblano pepper adds a more intense capsicum flavor, without making the dish too spicy.
  • Yield:Serves 4
  • Active time:30 minutes
  • Total time:30 minutes
  • Rated:5
  • Ingredients

    • 8 large eggs, beaten
    • Kosher salt
    • 2 plum tomatoes, diced
    • Vegetable, canola, or peanut oil, for frying
    • 16 corn tortillas, 8 cut into 1 1/2– by 3/4-inch strips (see note), 8 left whole and warmed in a dry hot skillet just before serving
    • 1 medium Poblano pepper, stemmed, seeded, and finely chopped
    • 2 serrano chilies or 1 jalapeño, stemmed and finely chopped
    • 1 medium yellow onion, finely chopped
    • Freshly ground black pepper
    • Mexican hot sauce, for serving
    • Refried beans and sliced avocado, for serving


    1. 1.

      In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch of salt, then transfer tomatoes to a strainer and set over bowl to drain.

    2. 2.

      In a medium saucepan, heat about 2 inches of oil to 350°F (180°C). Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider, until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel–lined plate, season with salt, and set aside (see note).

    3. 3.

      Heat 3 tablespoons (45ml) oil in a large cast iron or nonstick skillet over medium heat until shimmering. Add Poblano, serrano or jalapeño, and onion and cook, stirring, until fully softened but not browned, about 5 minutes.

    4. 4.

      Lower heat to medium-low, add eggs, and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes.

    5. 5.

      Add 3/4 of the tortilla chips and continue to cook eggs until they are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.

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