Migas

I really wanted to wait to share this recipe until I had a picture of my own migas to add, but alas, there is no telling when this will happen. So, I have decided to go ahead and post the recipe, promising myself to add a photo later.

Despite the obvious Mexican influence, migas originated in Texas, birthplace of many wonderful Tex-Mex hybrids. Initially conceived as a meatless meal during lent, it has been adapted as both vegetarian and non vegetarian over the years.

If you have never had migas, you will love this dish. It is a wonderful, healthy, and satisfying Sunday brunch, or can even be used as an ecletic dinner. My recipe is meatless, but you can add pork sausage, beef, or chicken, if you choose. I will often add the meat or poultry on the side if I am cooking for non vegetarians. Chorizo is also a popular addition to migas for meat eaters.

Migas

Ingredients:

8 eggs (from organic, free range chickens!)
1 organic onion, chopped
1 large, organic jalepeno pepper, chopped and seeded
1 large organic tomato, chopped and seeded
6 organic corn tortillas, cut into strips
1 cup freshly grated, organic monterrey jack cheese
1/3 cup water
1/3 cup olive oil
1 TSBP red pepper flakes
1 tsp organic freshly ground black pepper
1 tsp organic sea salt
1/2 cup fresh, organic cilantro, chopped
1 cup salsa
1 chopped avocado


Directions:

1. In a large bowl, whisk eggs, water, salt, and pepper. Set aside.

2. In a small skillet, heat a few tablespoons of olive oil and add tortilla strips. Add a bit of sea salt and cook until they are slightly crisp. Set aside.

3. In a large skillet, heat olive oil and saute onions until golden. Add peppers and tomatoes. Heat throughm making sure not to overcook the peppers and tomatoes. You want them "just barely" cooked.

3. Add the egg mixture to the skillet; cook for a few minutes and then add 3/4 cup of the cheese, red pepper flakes, and 1/2 of the cilantro.

4. Continue to cook the egg mixture, stirring constantly. When the eggs begin to become firm, add the tortilla strips.

5. Continue cooking and stirring the eggs until until cooked throroughly. Top migas with remaining cheese and cilantro.

6. Top each individual serving with the avocado and salsa, and serve with flour tortillas.

Migas are delicious served along with sides of black or refried beans, quacamole, fresh fruits, hash browns (I will soon add a great recipe for Southwest Hash Browns that is amazing), or spanish rice.