How to Make Tex-Mex Migas: Scrambled Eggs With Tortilla Chips, Onion, and Chilies

A classic cowboy breakfast. Fortunately, there's no dueling allowed in the Serious Eats kitchen.

, in which he pre-salts the diced tomato, then sets it in a strainer to drain. The salt pulls water out of the tomato through osmosis, while preseasoning it.

I cut the tortillas into strips that would fry up into chips roughly the size of Fritos , then fried them in vegetable oil until crisp. To solve that here, I just chopped everything up more finely, and then cooked them long enough in the pan to soften them thoroughly. No oniony crunch here. Of course, if you're sitting there reading this and thinking,, it's pretty easy to alter the recipe to your tastes.

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