Next: vegetable soup with split peas and barley
Back to main
eggs migas for two
On Sunday morning we came home from early Mass hungry and ready for a hot breakfast. Usually on Sundays we have eggs and bacon, a nice change from our weekday oatmeal or cereal. But when we began to cook, we realized we only had four eggs. And two eggs just isn’t enough to satisfy my hungry husband. So I suggested eggs migas, a Tex-Mex childhood favorite.
I used to order it when we’d go for brunch at one of my favorite funky Austin eateries, the sadly now-defunct Chez Fred, which was a fun blend of French cafe with Tex-Mex cantina. They served the eggs migas, like all their entrees, with a warm croissant and strawberry butter.
Alas, we had no croissants, but these homemade migas were just as good as I remembered them. And at least I was able to pour a full pint glass of orange juice rather than those annoying little shots that restaurants always serve.
Ingredients:
- 4 corn tortillas
Vegetable oil
Butter
2 tablespoons diced bell pepper
2 tablespoons diced onion
2 tablespoons diced tomato
1 minced jalapeno
4 eggs
4 Tbsp grated cheddar or jack cheese
salsa
Directions:
In a medium cast iron skillet, fry corn tortillas in 1/2-inch of hot vegetable oil until crispy. Drain tortillas on a paper towel. When cool, cut tortillas into bite-sized strips.
In medium non-stick skillet melt butter on medium high. Saute bell peppers and onion until soft. Add jalapenos and saute another minute. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done. Top with cheese and salsa. Serve hot.
You can garnish with chopped cilantro. And a side of refried beans is nice too.
If you prefer, you can omit the corn tortilla strips and wrap the eggs in flour tortillas to make breakfast burritos.
COMMENTS
-->Commenting is not available in this weblog entry.
Comments are being moderated. After you submit your comment it could take up to a couple hours, but usually only a few minutes, before it will appear. Thank you for your patience. If you have any questions, you may contact Domenico Bettinelli.