Ingredients
Main Ingredients
- 8 eggs
- 2 tbsp avocado oil
- 6 corn tortillas, sliced into ¼-inch strips lengthwise then cut in half crosswise
- 1 tbsp butter
- ½ cup finely diced white onion
- ½ cup seeded and finely diced poblano pepper
- 2 cloves minced garlic
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- ¼ cup salsa verde plus more for serving
- 2 tbsp lime juice or the juice of 1 lime
- ½ cup Monterey Jack cheese
Optional For Serving
- Pico de gallo
- Avocado slices
- 1 lime, cut into wedges
Instructions
- Whisk Eggs: In a large bowl, whisk the 8 eggs thoroughly and set aside to prepare for cooking.
- Crisp Tortilla Strips: Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Working in batches, carefully add the sliced corn tortilla strips to the skillet and fry them until crisp on both sides, about 2 minutes per batch. Transfer the crispy strips to a paper towel-lined plate to drain excess oil.
- Sauté Vegetables: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the finely diced white onion, diced poblano pepper, minced garlic, kosher salt, and freshly cracked black pepper. Cook while stirring until the vegetables soften and become tender, approximately 3 minutes.
- Combine and Cook Eggs: Return the crispy tortilla strips to the skillet with the vegetables. Pour the whisked eggs, salsa verde, and lime juice into the skillet. Gently stir to combine the ingredients. Cook the mixture over medium heat, pushing the eggs toward the center with a spatula, until the eggs are just set, about 4 minutes.
- Melt Cheese and Serve: When the eggs are fully set, turn off the heat. Sprinkle ½ cup Monterey Jack cheese over the top and allow it to melt with the residual heat. Serve immediately with optional pico de gallo, sliced avocado, and lime wedges for garnish and additional flavor.
Notes
- This dish is delicious topped with fresh pico de gallo, sliced avocado, and a squeeze of lime for added zest and texture.
- It can be served alone or accompanied by refried black beans for a fuller meal.
- For a Tex-Mex twist, serve the migas inside warmed tortillas as breakfast tacos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Tex-Mex
- Diet: Gluten Free
