A staple breakfast throughout the Southwest, this dish combines fluffy scrambled eggs with onions, chiles, cheese, and an unexpected ingredient: fried tortillas, which soften in the eggs to a pleasantly chewy texture. It’s the perfect start to the day—or a satisfying lunch or dinner, for that matter.
Why This Recipe Works
While most traditional migas recipes call for freshly fried tortillas, once we tasted batches with both fresh-fried and store-bought tortilla chips, we thought the latter tasted just fine, especially considering how much faster a recipe made with them would be. We chose to go with sweet red bell pepper enlivened with jalapeño chiles for our migas recipe, since these are widely available. After experimenting with countless different techniques, we’ve found that the lightest, fluffiest eggs are produced via “folding,” or pushing the eggs back and forth in the skillet with a spatula instead of circular stirring.
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