In a non-stick skillet, heat the extra-virgin olive oil over medium heat. Add the diced red onion and sauté until it becomes translucent, about 3 minutes. Then, add the roma tomatoes, jalapeño, and garlic clove. Cook for another 2-3 minutes until the tomatoes soften.
In a mixing bowl, beat the eggs with a pinch of sea salt and freshly ground black pepper until well combined.
Pour the beaten eggs into the skillet with the sautéed vegetables. Stir gently to combine, allowing the eggs to cook through. As the eggs begin to set, fold in the crumbled tortilla chips and shredded jack cheese. Continue cooking until the cheese is melted and the eggs are fully cooked.
Remove from heat and fold in the chopped cilantro. Serve the migas on charred tortillas, topped with slices of avocado, lime wedges, and a generous scoop of Homemade Salsa or Tomatillo Salsa.
