I first had this Tex-Mex take on scrambled eggs at a family reunion in Corpus Christi, and I've been experimenting with it ever since.
The version I like best so far uses most of the traditional ingredients plus a dash of cumin for smokiness. I also prefer my migas with the tortilla pieces a little crunchy, but there's a way to cook them up soft if that's what you prefer. Here's my recipe for a quick two-person plate.
2 tablespoons minced red onion
1/2 a green chili, minced (this can be adjusted depending on your heat tolerance)
1 garlic clove, minced
1/2 a roma tomato, diced
1/2 teaspoon cumin powder
1 tablespoon oil
2 corn tortillas, cut or torn into bite-size pieces
3 eggs, beaten
Heat the oil over medium heat in a nonstick skillet.
Add the tortilla pieces to the pan and toss to coat. Cook the pieces until they get puffy and are just turning golden.*
Add the onion, garlic, chili, and cumin. Cook until the onion starts to brown.
Lower the heat to almost a simmer. Add the tomato and stir for 30 seconds.
Add the beaten eggs. Scramble until the eggs look almost done then remove immediately to serving dishes. Do not overcook the eggs, or they will get rubbery.
Top with grated cheese and/or fresh chopped cilantro if desired. This goes great with a side of guacamole and some fresh fruit.
* For softer tortilla pieces, only cook them in the oil until they are heated through, then add the tomato along with the other veggies.