Migas

• 份量: 4 servings
• 总时间: 30 minutes

配料

8 large eggs, beaten

Kosher salt

2 plum tomatoes, diced

Vegetable, canola, or peanut oil, for frying

16 corn tortillas, 8 cut into 1 1/2– by 3/4-inch strips (see note), 8 left whole and warmed in a dry hot skillet just before serving

1 medium Poblano pepper, stemmed, seeded, and finely chopped

2 serrano chilies or 1 jalapeño, stemmed and finely chopped

1 medium yellow onion, finely chopped

Freshly ground black pepper

Mexican hot sauce, for serving

Refried beans and sliced avocado, for serving

步骤

In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch of salt, then transfer tomatoes to a strainer and set over bowl to drain.

In a medium saucepan, heat about 2 inches of oil to 350°F (180°C). Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider, until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel–lined plate, season with salt, and set aside (see note).

Heat 3 tablespoons (45ml) oil in a large cast iron or nonstick skillet over medium heat until shimmering. Add Poblano, serrano or jalapeño, and onion and cook, stirring, until fully softened but not browned, about 5 minutes.

Lower heat to medium-low, add eggs, and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes.

Add 3/4 of the tortilla chips and continue to cook eggs until they are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.

营养

• 每份大小: Serves 4
• 卡路里: 575 kcal
• 总脂肪: 31 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 0 g
• 胆固醇: 372 mg
• 钠: 743 mg
• 总碳水化合物: 56 g
• 膳食纤维: 10 g
• 总糖: 6 g
• 蛋白质: 21 g