Tex-Mex Migas at home
- Prep 8 minutes
- Cook 12 minutes
- Total 20 minutes
Tex-Mex Migas at home is a breakfast recipe on Avoteb. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 12 large eggs
- 1/4 cup milk
- 1/2 teaspoon each: ground cumin, fine sea salt, freshly-cracked black pepper
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 jalapeño, seeded and finely chopped
- 3 cloves garlic, minced
- 2 large handfuls corn tortilla chips, roughly crumbled
- 2/3 cup salsa, homemade or store-bought
- 2/3 cup shredded Mexican-blend cheese, plus extra for serving
- toppings: chopped fresh cilantro, diced red onion, sliced avocado, diced tomato, extra salsa
Method
In a large bowl, whisk together eggs, milk, cumin, salt and pepper. Keep nearby.
Warm oil over medium-a hot burner in a large sauté pan. Tip in onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Tip in garlic and sauté for 1-2 additional minutes, stirring occasionally, until the garlic is fragrant.
Tip in the egg mixture, and reduce heat to medium. Leave for 5-6 minutes, stirring frequently, until the eggs are completely scrambled. Stir in the tortilla chips, salsa and cheese. Leave for 2 minutes, stirring occasionally. Taste and season with extra salt and pepper if needed.
Plate warm, garnished with your desired toppings. (the cook say the more, the merrier!)
