Ingredients

• 2 large eggs
• 2 to 3 Tbsp tomatillo salsa, Hatch/green chiles, chipotles in adobo, or fresh hot peppers & shallots, minced
• 1 Tbsp unsalted butter
• shredded Asadero and/or Oaxaca cheese and/or queso fresco
• tortilla chips
• tortillas (wheat or corn)
• kosher salt
• black pepper
• spices (chile powder, coriander, & cumin suggested)
• hot sauce(s!)

Optional Additional Toppings

• cilantro
• crema/sour cream
• leftover black or refried beans (reheated)
• lime juice
• onion relish
• queso fresco

Tools

• 8" skillet (well-seasoned cast iron or non-stick)
• plancha, crepe pan, or other flat-bottomed cast-iron pan
• fork or whisk
• plate
• silicone spatula
• small bowl
• small kitchen towel

Preparation

Crack the eggs into small bowl, then beat or whisk them until the yolks & whites are thoroughly combined. Season the ggs to taste with kosher salt, black pepper, and any combination of spices desired. (I typically use chile powder & cumin, and sometimes include coriander. You could get really interesting and use chaat masala...) Break some tortilla chips into bowl and mix with eggs until the eggs are completely covered; the exact amount is personal preference, and something to dial in over time. Let the tortilla chips soak while moving on with prep. Migas are a great way to use up the chip crumbs at the bottom of the bag, too!

Heat the plancha/crepe pan/cast iron skillet over medium heat. Toast tortillas in the pan, one at a time, on each side, until browned & crisped to personal preference. Keep the toasted tortillas warm in a folded kitchen towel. This step can be completed in tandem with the next three steps below.

Melt butter in the skillet until foaming but not browning. Then, add the salsa or any of the following: Hatch/green chiles, chipotles in adobo, or fresh hot peppers & shallots. Sauté until fragrant and some of the liquid volume is reduced, if using salsa.

Add the eggs to the pan and stir to integrate the cooked salsa or vegetables with the eggs. Swirl the pan over heat as if making an omelette, taking care to expose uncooked egg to heat so it begins to solidify.

Add the cheese to the eggs as if making an omelette, then fold the egg in half over the top. Remove the pan from heat and allow the carryover heat to continue melting the cheese.

Place the tortillas on a plate. Using a silicone spatula, divide the eggs into equal parts for the number of toasted tortillas. I find two eggs to three 8" tortillas works well. Fill the tortillas with any leftover beans pulled from the fridge & reheated, then the eggs. Add hot sauce to taste on top of the eggs; my typical mix is Valentina Black Label, El Yucateco Chile Habanero, and Yellowbird Serrano condiment. Finally, top with any additional cheese, cilantro, crema/sour cream, lime juice, onion relish, and maybe a couple broken-up tortilla chips for extra crunch.

Crack open a cold beverage that augments the flavors.

Enjoy!