Typically a Mexican or Tex-Mex breakfast dish this also makes a cracking supper. Feel free to experiment with what you add to your eggs: chorizo, black beans or pickled jalapeños go down a treat.

Ingredients

Serves: 4
Prep: 5 minutes
Cook: 25 minutes

  • 4 large flour tortillas
  • 2 tbsp olive oil
  • 1 small onion, sliced
  • 2 garlic cloves, sliced
  • 2 tbsp chipotle chilli paste
  • 350g cherry tomatoes or vine tomatoes
  • 2 large handfuls of corn tortilla chips, roughly crushed
  • 8 medium free-range eggs, beaten
  • 75g Cheddar cheese, grated
  • 25g butter
  • Sea salt and freshly ground black pepper

Ideas for toppings:

  • Sliced avocado
  • Soured cream
  • Coriander (cilantro) leaves
  • Lime juice

Method

  1. Wrap the flour tortillas in foil and warm in a low oven while you make the migas. Alternatively, with tongs hold them over the open flame until you get nice char marks.
  2. Heat the oil in a large non-stick frying pan (skillet) over a medium-high heat. Add the onion and gently fry for 10 minutes until softened. Add the garlic and the chipotle paste and cook for 30 seconds, then stir in the tomatoes and season well.
  3. Cook for 10 minutes until the tomatoes have softened down slightly, then stir in the tortilla chips and cook for a minute or two more until they absorb some of the juices but are still a bit crunchy. Add the butter to the pan and allow to melt.
  4. Season the beaten egg and then pour into the pan, stirring and folding gently, until it scrambles to velvety folds.
  5. Scatter each of the warm tortillas with grated Cheddar, then top with the scrambled egg mix, the tomatoes and any toppings you like.