Migas Breakfast Tacos
- Level: Easy
- Yield: 4 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 232
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 201
- Sodium
- 281
- Total: 25 min
- Active: 25 min
Ingredients
1/4 cup chopped tomato
Kosher salt and freshly ground black pepper
1 tablespoon cooking oil, such as safflower
1/3 cup chopped onion
1 small jalapeno, seeded and finely chopped (about 2 tablespoons)
4 large eggs
1 tablespoon butter
1/3 cup crushed tortilla chips (bite-sized pieces)
1/4 cup shredded pepper jack cheese, optional
Four 6-inch corn or flour tortillas
Chopped cilantro and scallions, sliced avocado, and salsa, for topping, optional
Directions
- Place the tomato in a colander and season with salt. Set aside and let drain.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Add the onion and jalapeno and cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the tomatoes, if you prefer them slightly cooked, and cook for 30 seconds. Drain the vegetable mixture in the colander and set aside. Wipe out the skillet and reduce the heat to medium-low.
- Crack the eggs into a medium bowl and season with salt and pepper--but do not beat yet. Add the butter to the skillet; while it starts to melt, beat the eggs until foamy and add to the skillet just before the butter melts completely. Cook, stirring slowly with a silicone spatula, until curds start to form.
- While the eggs are cooking, warm the tortillas on each side in a cast-iron skillet over medium-high heat.
- Add the tortilla chips and vegetable mixture to the eggs and continue to cook until the eggs are almost done. Sprinkle with cheese and remove from the heat. (The eggs will continue to cook off the heat.)
- Once the eggs are done to your liking, spoon them onto the warmed tortillas and garnish with your desired toppings. Serve immediately!