Start by dicing the red onion, roma tomatoes, and jalapeño. Finely chop the garlic clove.
In a skillet over medium heat, add the extra-virgin olive oil. Once hot, add the diced red onion and sauté for about 3-4 minutes until translucent. Then, add the diced jalapeño and chopped garlic, cooking for an additional 1-2 minutes until fragrant.
Next, toss in the diced roma tomatoes. Cook for about 3-4 minutes until the tomatoes begin to soften and release their juices. Season with sea salt and freshly ground black pepper to taste.
In a mixing bowl, beat the eggs until they are well combined and slightly frothy.
Pour the beaten eggs into the skillet with the sautéed vegetables. Gently stir to combine. Then, add the crumbled tortilla chips, folding them into the egg mixture.
Sprinkle the shredded jack cheese over the top of the mixture. Continue to cook, gently stirring, until the eggs are just set and the cheese is melted. Remove from heat.
Fold in the chopped cilantro right before serving. Serve the migas on charred tortillas, topped with avocado slices and lime wedges. Add a spoonful of salsa for that extra kick!
