Migas (Mexican Egg Tortilla Breakfast Skillet)

[ { "@type": "HowToStep", "text": "Heat 2 tbsp olive oil in a large frying pan over medium-high heat. While oil is heating up, whisk the eggs in a medium bowl and set aside." }, { "@type": "HowToStep", "text": "Add the cut corn tortillas into the pan and cook until crispy, about 6 to 8 minutes. Season with the remaining 1/4 tsp of salt. Using a slotted spoon or spatula, remove the crispy fried tortillas from the pan and place on plate covered in paper towels. Set aside." }, { "@type": "HowToStep", "text": "Add the remaining 1/2 tbsp olive oil to the frying pan and add the diced bell peppers, onions and garlic and sauté, mixing often, for about 6 to 8 minutes or until peppers are soft and beginning to blister." }, { "@type": "HowToStep", "text": "Add the diced tomatoes, chili powder, cumin, black pepper and cook for another 5 minutes." }, { "@type": "HowToStep", "text": "Add the whisked eggs to the pan and cook for about 30 seconds to 1 minute. Quickly add in the crispy fried tortillas and fold into the eggs. Cook for about 2 to 4 minutes or until the eggs are fully cooked and no longer runny." }, { "@type": "HowToStep", "text": "Remove from heat and top with cotija or feta cheese, cilantro and hot sauce if desired. Enjoy!" } ]