Tex-Mex Migas with Tomato

Ingredients

• 6 eggs
• 2 big handfuls tortilla chips, roughly crushed
• 1 Tomato, diced
• ½ onion, diced
• 1 jalapeño, minced (seeds out for mild)
• ½ cup grated cheddar or queso fresco
• 2 tbsp neutral oil
• Salsa, avocado, and warm tortillas, to serve

Method

1. Soften the onion, Tomato, and jalapeño in the oil over medium heat, 3–4 minutes.
2. Add the crushed chips and toss for a minute — you want them coated and half-softened. Migas law: some chips stay crunchy, some go tender. That contrast is the dish.
3. Beat the eggs with a pinch of salt, pour them in, and drop the heat to medium-low. Fold slowly with a spatula in wide strokes.
4. When the eggs are just set but still glossy — 2–3 minutes; they keep cooking off the heat — kill the flame and fold in the cheese.
5. Serve immediately with salsa, avocado, and warm tortillas. Coffee mandatory, hurry optional.