Migas con Huevo

Ingredients

• eggs4 large (about 200 g)
• unsalted corn tortilla chips80 g (3 large handfuls), roughly broken
• tomatoes2 medium (200 g), finely diced
• white onion1/2 small (60 g), finely diced
• green chili1 (about 15 g), deseeded, finely chopped
• garlic2 cloves (8 g), finely minced
• vegetable oil1 tbsp (15 ml)
• ground cumin1/4 tsp (1 g)
• fresh cilantrosmall handful (10 g), roughly chopped
• saltto taste

Method

1. 1

   Crack all 4 eggs into a bowl, add a pinch of salt, and whisk until fully combined with no yolk streaks visible. Set aside.

2. 2

   Heat oil in a medium non-stick pan over medium heat. Add the onion and green chili and cook, stirring, until the onion is soft and translucent, 3 to 4 minutes.

3. 3

   Add the garlic and cumin. Stir and count 30 seconds exactly. The garlic must not turn golden at all; pull to the next step the moment you see any colour at the edges.

4. 4

   Add the diced tomatoes and a small pinch of salt. Cook, stirring occasionally, until the tomatoes collapse to a thick paste and no liquid pools anywhere on the pan, 4 to 5 minutes.

5. 5

   Keep cooking in 1-minute bursts if any liquid remains. The pan must look dry before you add the chips or the eggs will be watery.

6. 6

   Add the broken tortilla chips. Fold gently until every piece is coated. Cook exactly 30 seconds, then move on; do not wait for a visual cue.

7. 7

   Reduce heat to medium-low and pour in the whisked eggs. Gently fold from the edges inward until the eggs are just set, soft and glossy with no wet pools remaining, 2 to 3 minutes.

8. 8

   Pull off heat immediately, scatter cilantro over the top, and serve straight from the pan.