Migas

Ingredients

• 6eggswhisked
• 5corn tortillascut into triangles or strips and fried crisp; alternatively ready-made tostada shells
• 1onionfinely chopped; a little extra for the salsa
• 1jalapeñofinely chopped
• 1 clovesgarlicminced; also as garlic powder or in the salsa
• 1 tspsaltfor eggs and tortillas
• black pepperfreshly ground
• 2 tbspVegetable oilfor frying the tortillas and vegetables
• 1 tbspbutterfor frying
• 1⅓ ozcheeseshredded (Jack, Cheddar) or queso fresco
• cilantrochopped, for garnish; also in the salsa
• 4tomatillosroasted, for the green salsa served alongside
• 1tomatoesRoma tomato, diced, sautéed with the vegetables (optional)
• 2chipotles in adoboseeded, for the salsa (optional)
• 4baconslices, baked crisp and chopped (optional)
• 2¾ ozcooked hamfinely chopped, sautéed with the vegetables (optional)

Method

1. For the salsa verde, rinse the tomatillos, pull off the stems and roast them in the oven at 390 °F (400 °F) for about 20 minutes, until soft and lightly charred. Blend them smooth with garlic, a little jalapeño and, if you like, some onion and cilantro, then set aside.
2. Meanwhile, cut the corn tortillas into triangles or strips. Heat a little vegetable oil in a skillet, fry the tortilla pieces until crisp all over, drain them on paper towels and sprinkle with a little salt.
3. Finely chop the onion and jalapeño. In the same skillet, melt the butter (with a little leftover oil if needed) and cook the vegetables until soft. Add the minced garlic and give it just a moment, so it doesn't turn bitter.
4. Whisk the eggs in a bowl with salt and freshly ground black pepper.
5. Add the crispy tortilla pieces to the vegetables in the skillet and pour the eggs over the top. Over medium to medium-low heat, keep gently turning everything until the eggs are just set but still soft.
6. Fold in about two thirds of the cheese, let it melt for a moment, then season the migas with salt and pepper to taste.
7. Spoon onto plates right away, scatter with chopped cilantro and the rest of the cheese, and serve the salsa verde alongside.

Tips and variations

For something heartier, sauté finely chopped cooked ham along with the vegetables, or fold in oven-crisped, chopped bacon at the very end. A diced Roma tomato, cooked down with the onion and jalapeño, brings some freshness to the skillet. Instead of frying your own tortillas, you can crumble in ready-made tostada shells — just add them to the eggs right before they're done so they stay crunchy; or go the other way and deep-fry the tortillas in plenty of oil. For a smoky salsa, swap the jalapeño, onion and cilantro for seeded chipotles in adobo. And a spoonful of Mexican crema on hot migas is simply a good idea.