Migas Recipe

Whisk eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk lightly until combined and slightly frothy. Set aside.

Preheat pan

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat until hot, about 2 minutes. Add the vegetable oil and butter; swirl until the butter melts and begins to foam.

Add the diced onion to the hot skillet and cook, stirring occasionally, until softened and starting to brown at the edges, about 4–5 minutes.

Meanwhile, deseed (if desired) and finely chop the jalapeño. Add the jalapeño to the skillet and cook with the onion for 1–2 minutes until fragrant.

Stir in the minced garlic and cook just until fragrant, about 30 seconds. Reduce heat to medium-low to prevent burning.

Add the torn tortilla chips (or torn stale tortillas) to the skillet and toss with the onion mixture so they absorb some oil and soften, about 1–2 minutes. The chips should be slightly softened but still have texture.

Pour the whisked eggs evenly over the mixture in the skillet. Let sit undisturbed for 10–15 seconds so the eggs begin to set at the edges.

Using a spatula, gently fold the eggs through the chip/onion mixture in broad strokes, creating large soft curds. Cook, stirring and folding every 10–15 seconds, until eggs are mostly set but still moist, about 2–3 minutes.

Sprinkle the shredded cheese evenly over the eggs and fold gently until the cheese melts and the eggs are fully cooked but still soft, about 30–60 seconds. Taste and add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper if needed.

Remove the skillet from heat. Fold in the diced tomato and chopped cilantro so they warm slightly but remain fresh.

Transfer migas to a serving plate or keep in the skillet. Serve immediately with lime wedges and optional salsa, sour cream, or hot sauce on the side.