Best-Ever Migas

This Mexican traditional breakfast is so much greater than the sum of it’s parts. Crispy fried tortillas meet scrambled eggs, creating that magical crisp-gone-soggy texture that’s irresistibly satisfying. Topped with radishes and cilantro for freshness, cotija for a pop of salt, and avocado for creaminess, this skillet breakfast is more than enough reason to get out of bed.

Ingredients

• 3 Tbsp.
• vegetable oil
• 5
• corn tortillas, ripped into 2-inch pieces (about 1 1/2 cups)
• 1
• jalapeño, finely chopped
• 2
• cloves garlic, crushed and chopped
• 1/2
• small onion, diced
• 5
• large eggs
• Kosher salt
• 1/2 c.
• mild salsa
• 1/4 c.
• cilantro leaves
• 1
• avocado, pitted and thinly sliced
• 2
• radishes, thinly sliced
• 1/4 c.
• cotija cheese, crumbled
• Hot sauce, for serving

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Directions

1. Step 1Heat oil over medium high in a medium non stick skillet. Add tortillas and cook until crispy on one side, about 5 minutes.
2. Step 2Add jalapeño, garlic, and onion. Continue to cook until softened, about 4 minutes. Lower heat to medium low and add the eggs, season with salt, and stir vigorously until everything is scrambled together, about 1 minute. Add salsa and stir to combine with the eggs and tortilla, 1 minute more.
3. Step 3Remove from heat and top with cilantro, avocado, radishes, cheese, and hot sauce.

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