Austin-Style Migas

Ingredients:

1/4 cup canola oil
6 to 8 3 inch tortillas cut into 1-inch strips, plus more for serving
1 medium jalapeno
1 medium yellow onion roughly chopped
1 (15 oz) can crushed or pureed tomatoes
1 cup fresh cilantro leaves plus more for garnish
1 garlic cloves smashed
1 medium bell pepper medium dice
kosher salt
8 large eggs
1 cup shredded Cheddar or Jack cheese about 2 ounce
1 lime cut into sixths
1 avocado pitted and diced, for garnish

Instructions:

In a small skillet over medium-high heat, heat oil and fry about 1/3 of the tortillas just until crisp, about 1 minute each batch. Repeat until all tortillas are fried, and adding more oil if necessary. Remove to a paper towel-lined plate to drain, and set aside.

TIP You can crisp up the tortillas up to 1 day ahead of time — just be sure to save the oil for cooking the eggs.

Turn a gas burner on medium heat and char the jalapeño, turning frequently, until blackened and slightly collapsed. Transfer the jalapeños to a cutting board to cool slightly. Once cool enough, trim off the stems from the jalapeños and remove the seeds and ribs. If you like spice, add the seeds and ribs, or taste and adjust to your liking.

Combine the jalapeños with half of the onion, all the tomatoes, the cilantro, and the garlic in a food processor or blender and blend, scraping down the sides as needed, until smooth. Taste the salsa and add salt as desired.

TIP This salsa is my go-to for parties because it is super easy, super delicious, and lasts about 5 days.

Transfer the remaining oil from the fried tortillas into a second large nonstick skillet over medium-high heat. Add the onions, the bell pepper, and a pinch of salt and cook until the onions are soft and beginning to caramelize, about 5 minutes.

Meanwhile, place the eggs in a large bowl and add half of the salsa and a pinch of salt and whisk until smooth.

Lower the heat to medium-low, add the egg mixture allow to sit for about 1 minute or until set on the bottom. Add the tortilla strips and gently stir breaking up the eggs.

Remove from the heat and add half the cheese and gently fold through. Top with the remaining cheese, and some salsa, passing any leftover salsa on the side along with lime wedges, avocado, and some extra tortillas.

From aidanmollenkamp.com