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Tex-Mex migas
Eggs scrambled with crisp tortilla strips, chilli and cheese
Texas migas is the Austin diner breakfast for using up stale corn tortillas: strips are fried crisp, then tossed with onion, jalapeño and tomato and scrambled with eggs and melting cheese, served with refried beans and warm flour tortillas. It is a quite different dish from the bread-crumb migas of Spain. Chef's tip: add the eggs while the tortilla strips are still crisp, so some stay crunchy and some soften.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 stale corn tortillascut into 1 × 4 cm strips
- 3 tbsp vegetable oil
- ½ oniondiced
- 1 jalapeñoseeded and chopped
- 1 tomatodiced
- 5 eggs
- ½ tsp salt
- 1 tbsp fresh corianderchopped
- 4 tbsp salsa (optional)to serve
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Method
0/5 doneStep 1: Heat the 3 tbsp vegetable oil in a non-stick frying pan over a medium-high heat and fry the 4 stale corn tortillas for 4 minutes, turning, until golden and crisp.
4 minStep 4: When the eggs are half set, scatter over the 2 ⅛ oz grated Monterey Jack or cheddar and keep folding for 1 minute until just set and creamy. A common mistake is cooking on high heat, which makes the eggs rubbery.
2 minStep 5: Serve straight away with 1 tbsp fresh coriander and 4 tbsp salsa.
1 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 22 g
- Carbs
- 28 g
- Fat
- 32 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tex-Mex migas take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of stale corn tortillas?
- Small flour tortillas (not gluten free).
- What can I use instead of onion?
- 2 shallots per onion.
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