Cheesy Tex-Mex Migas

配料

8 large eggs

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

1 medium green OR red bell pepper, stemmed, seeded and chopped

1 large ripe tomato, cored and chopped OR 1 cup cherry or grape tomatoes, halved

1 medium yellow onion, chopped

1 teaspoon chili powder OR ground cumin

3 ounces tortilla chips (4 cups), roughly crushed

2 ounces cheddar OR Monterey jack cheese, shredded (½ cup)

Optional garnish: Chopped fresh cilantro OR diced or sliced avocado OR salsa OR pickled jalapeños OR hot sauce OR a combination

步骤

In a large bowl, whisk together the eggs and ½ teaspoon salt; set aside. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the bell pepper, tomato, onion, chili powder and ¼ teaspoon salt; cook, stirring occasionally, until the vegetables are softened and lightly browned, 7 to 9 minutes.

Reduce to medium and add about ½ cup of the crushed tortilla chips. Cook, stirring, until any moisture from the vegetables is absorbed, about 30 seconds. Pour the egg mixture into the center of the skillet and cook, using a silicone spatula to stir continuously, pushing the egg mixture toward the middle as the edges begin to set, until the eggs are partially set but still a bit runny, about 2 minutes.

Scatter on the cheese and cook, stirring, until the cheese melts and the eggs are mostly set, about 30 seconds. Remove the pan from the heat, add the remaining tortilla chips and fold just until combined. Taste and season with salt and pepper.

备注

Migas is a Tex-Mex favorite of tortilla chips mixed into scrambled eggs that are flavored with sautéed aromatic vegetables. The chips soften slightly, taking on a satisfying crunchy-chewy texture. This version includes melty cheese folded in at the end to give the migas rich flavor and gooeyness. If you can, finish the dish with at least one of the optional garnishes listed below, and serve it with warmed tortillas. Refried beans also are great alongside.