Hornius Emeritus
2,500+ Posts
Man, I loves me some Migas. I could eat them every day.
These are much healthier than many recipes that I've seen:
* 4 eggs
* 1 tablespoon water
* 1 tablespoon salsa (your favorite, but it should be chunky)
* 1 tablespoon vegetable oil (or bacon drippings)
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped onion
* 1 fresh jalapeño (stems and seeds removed), finely chopped
* 3/4 cup cooked black beans, drained
* 16 tortilla chips (tostadas), in bite-size pieces
* 2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
In a skillet, over medium-low heat, sauté the bell pepper, onion and jalapeño in the bacon drippings or oil for 2 minutes or until onion is transparent, but not brown. Stir in the black beans.
Pour the egg mixture into the skillet, and "scramble" until eggs are almost done. Sprinkle in the broken tortilla chips, and stir well. Remove the skillet from heat, and sprinkle cheese into the eggs, again stirring well.
Serve at once with additional salsa and warm flour tortillas, if desired. Makes 2 generous servings.
It's super easy.
Also, this can easily be doubled or tripled for a brunch or even dinner.
In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
crisply cooked and crumbled bacon
chopped ham
crumbled chorizo (browned before you add the eggs)
cooked, shredded chicken or turkey
grated or diced potato (sautéed until tender before adding the eggs)
poblano chiles
green Bell pepper
green onion
cayenne pepper (a dash or so)
minced garlic
heck, I've even used the Soy chorizo, which is excellent, and even boudin sausage from Louisiana. The great thing about Migas is that they are very flexible.
These are much healthier than many recipes that I've seen:
* 4 eggs
* 1 tablespoon water
* 1 tablespoon salsa (your favorite, but it should be chunky)
* 1 tablespoon vegetable oil (or bacon drippings)
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped onion
* 1 fresh jalapeño (stems and seeds removed), finely chopped
* 3/4 cup cooked black beans, drained
* 16 tortilla chips (tostadas), in bite-size pieces
* 2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
In a skillet, over medium-low heat, sauté the bell pepper, onion and jalapeño in the bacon drippings or oil for 2 minutes or until onion is transparent, but not brown. Stir in the black beans.
Pour the egg mixture into the skillet, and "scramble" until eggs are almost done. Sprinkle in the broken tortilla chips, and stir well. Remove the skillet from heat, and sprinkle cheese into the eggs, again stirring well.
Serve at once with additional salsa and warm flour tortillas, if desired. Makes 2 generous servings.
It's super easy.
Also, this can easily be doubled or tripled for a brunch or even dinner.
In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
crisply cooked and crumbled bacon
chopped ham
crumbled chorizo (browned before you add the eggs)
cooked, shredded chicken or turkey
grated or diced potato (sautéed until tender before adding the eggs)
poblano chiles
green Bell pepper
green onion
cayenne pepper (a dash or so)
minced garlic
heck, I've even used the Soy chorizo, which is excellent, and even boudin sausage from Louisiana. The great thing about Migas is that they are very flexible.
