Migas

Directions

• Heat one inch of frying oil in a large skillet over medium-high heat. While the oil is heating up, whisk the eggs, 1 teaspoon kosher salt, and garlic powder in a medium bowl and set aside.
• Add the corn tortillas to the skillet and fry until crispy, about 2-3 minutes. You may have to work in batches depending on the size of your skillet. Transfer the fried tortilla chips onto a plate lined with paper towels to soak up any excess oil. Season with the remaining ½ teaspoon of kosher salt and set aside.
• In a separate large skillet, heat the olive oil over medium heat. Add the onion, jalapeño, and tomato and sauté until soft and tender, about 5-7 minutes.
• Add the tortilla chips into the vegetable skillet and gently fold to combine the ingredients together.
• Add whisked eggs and fold them into the crispy tortillas and vegetable mix. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny, gently folding to mix in the eggs.
• Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, queso fresco, or Mexican crema if desired.