Instructions

1. Heat the oil: Heat the olive oil over medium-high heat in a medium-sized nonstick frying pan until shimmering.
2. Sauté vegetables and tortillas: Add the diced bell pepper, onion, and tortilla strips. Cook, stirring occasionally, until the vegetables are tender and everything is browned in spots, about five minutes.
3. Prepare eggs: Crack the eggs into a small mixing bowl and beat well. Pour the beaten eggs into the skillet over the cooked vegetables and tortillas.
4. Add cheese and salsa: Sprinkle the crumbled cotija cheese over the eggs, then spoon the salsa fresco evenly on top.
5. Scramble: Gently scramble the mixture with a spatula, lifting from the bottom and stirring occasionally, until the eggs are just set, about 2-3 minutes. Remove from heat to prevent overcooking.
6. Serve: Slide the migas onto serving plates, garnish generously with chopped cilantro, and add hot sauce to taste. Serve immediately for best flavor and texture.