Tex-Mex Migas With Scrambled Eggs, Tortilla Chips, and Chilies
"Tex-Mex migas feature scrambled eggs with tortilla chips, onion, chili pepper, and tomato. [Photographs: Vicky Wasik] The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast option. Why this recipe works: * Pre-salting the eggs helps them retain moisture and cook up more tender. * Pre-salting and draining the tomato prevents it from dumping water into the eggs. * Poblano pepper adds a more intense capsicum flavor without making the dish too spicy. Note: To save time, you can also make this recipe with store-bough tortilla chips instead of frying your own...."
INGREDIENTS
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8 large eggs, beaten
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Kosher salt
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2 plum tomatoes, diced
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16 corn tortillas, 8 cut into 1 1/2- by 3/4-inch strips, 8 left whole and warmed in a dry hot skillet just before serving
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vegetable, canola, or peanut oil for frying
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1 medium poblano pepper, stemmed, seeded, and finely chopped
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2 serrano chilies or 1 jalapeño, stemmed and finely chopped
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1 medium yellow onion, finely chopped
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Freshly ground black pepper
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Mexican hot sauce, for serving
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Refried beans and sliced avocado, for serving
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