Tex-Mex Migas

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  ½ medium or 55g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Mexican cheese

  Queso anejo

  1 oz or 28g

• Avocados

  Raw, All commercial varieties

  1 cup, sliced or 146g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Place each tortilla directly over a medium flame for 20 to 30 seconds per side until slightly charred.
2. Set one tortilla aside for each serving on a plate, covering them with a dish towel to keep warm. Cut the remaining tortillas in half and chop into 1/2-inch strips.
3. In a medium bowl, whisk the eggs with salt and pepper.
4. Heat half of the oil in a nonstick skillet over medium heat.
5. Add the chopped tortillas and cook, stirring, until crisp, about 4 minutes. Set aside.
6. Add the remaining oil to the skillet, then add onion, tomato, jalapeno, and three-quarters of the cilantro. Season with salt and pepper, and cook until soft and translucent, about 4 minutes.
7. Add the eggs to the skillet and cook, stirring occasionally, until almost set, about 3 to 4 minutes. Stir in the crisp tortillas.
8. Cook for 1 more minute, then remove from heat.
9. Top with crumbled cheese, sliced avocado, salsa, and remaining cilantro.
10. Serve with the warmed tortillas.

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