1/2 cup bell pepper, finely chopped (red or green)
1-2 jalapeños, seeded and minced (adjust to taste)
2 cloves garlic, minced
1 cup canned diced tomatoes (or 1-2 ripe tomatoes, diced)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped
1/4 cup crumbled queso fresco (optional, for garnish)
2 tablespoons vegetable oil (or olive oil)
Lime wedges (for serving)
Hot sauce (optional)
Instructions:
Prepare the Tortillas:
Begin by cutting the corn tortillas into strips or small pieces. If you prefer a bit more texture, you can use kitchen scissors to make this process easier.
Heat the Oil:
In a large skillet or frying pan, heat the vegetable oil over medium heat. Once the oil is hot, add the tortilla pieces and fry until they are crispy and golden brown. This should take about 3-4 minutes. Use a slotted spoon to remove the tortilla strips from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Cook the Vegetables:
In the same skillet, add the chopped onion, bell pepper, and minced jalapeños. Sauté until the onions are translucent and the peppers are tender, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add Tomatoes and Spices:
Stir in the diced tomatoes, ground cumin, paprika, salt, and pepper. Allow the mixture to cook for about 3-4 minutes, letting the tomatoes break down and the spices infuse the vegetables.
Prepare the Eggs:
While the tomato mixture is cooking, crack the eggs into a bowl and whisk them lightly. You can season the eggs with a pinch of salt and pepper if desired.
Combine Ingredients:
Once the tomato mixture is ready, lower the heat to medium-low and pour the beaten eggs into the skillet. Stir gently to combine everything. Cook the eggs, stirring occasionally, until they are just set but still slightly soft. This should take about 2-3 minutes.
Add Crispy Tortillas:
Gently fold in the crispy tortilla strips, mixing them with the egg mixture. Let everything cook together for another 1-2 minutes, so the tortillas absorb some of the flavors and the eggs finish cooking.
Garnish and Serve:
Remove the skillet from heat and stir in the chopped fresh cilantro. If you’re using queso fresco, sprinkle it on top of the migas just before serving.
Serve:
Serve the migas hot with lime wedges on the side. A dash of hot sauce can be added for extra heat if desired.
