Festival Eggs

Think of this as migas with attitude. Flour tortilla strips get fried until golden and crispy, then scrambled right into eggs with fresh tomatoes, jalapeno, and cilantro. The tortilla pieces soften just enough to soak up the egg while keeping some of that fried crunch.

The technique here matters. Don’t stir constantly. Lift the cooked egg from the bottom and let the raw egg flow underneath. This gives you big, soft curds instead of rubbery scrambled bits. The tomatoes release juice as they cook, which keeps everything moist.

A shower of shredded Colby cheese on top while the eggs are still hot gives you that gooey, melty finish. Serve this straight from the skillet with warm tortillas and salsa on the side.

Chef Tips

• Fry the tortilla strips until genuinely browned and crispy. Pale, limp strips turn to mush once the eggs hit.
• Seed the jalapeno unless you want serious heat. The ribs are where most of the fire lives, so scrape those out too.
• Pull the eggs off heat while still slightly wet. Residual heat finishes the cooking, and overdone eggs are dry eggs.
• Use fresh cilantro, not dried. Dried cilantro has almost no flavor and adds nothing.

Variations

• Swap Colby for pepper jack cheese to double down on the heat.
• Add crumbled chorizo to the pan with the tortilla strips for a heartier breakfast.
• Stir in black beans and diced avocado after cooking for a Tex-Mex twist.