Pescatarian Migas
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Learn more →Ingredients
4 servings
- 6 corn tortillas (6-inch), torn into roughly 1-inch pieces
- 3 tbsp vegetable oil, divided
- ½ medium white onion, diced
- 1 medium jalapeño, seeded and finely diced
- 1 medium red bell pepper, diced
- 8 large eggs
- 2 tbsp water
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ½ cup salsa
- ¼ cup sour cream
Instructions
- 1
Heat 2 tbsp of the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the torn tortilla pieces in a single layer and cook, turning occasionally, until golden and crisp at the edges, about 4–5 minutes. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp oil to the skillet. Add the onion, jalapeño, and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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