Scrambled eggs with bacon and baked beans is always a delightful breakfast on a Sunday morning, but what about giving it a traditional twist this winter…it is nothing less than having the pleasure of a steaming platter in a chilly winter morning.
I am talking about Migas also known as migajas, which is a traditional Tex-Mex breakfast and this word migas is derived from the Spanish word Migas or crumbs. Migas is a Lent food, which is a meatless mish-mash of scrambled eggs, sauteed with bits of tortilla, red pepper, fresh tomatoes, cheese, seasonings, salsa, and other condiments.
However, there are a number of variations of Migas, which can be had at any part of the day. This is contrary to the traditional Migas, where the dish was made meatless, but the latest version can be made rich by adding beef, chicken, pork, or chorizo. I am giving a traditional Migas recipe for you to try for breakfast.
Ingredients:
4 eggs
1-tablespoon water
1-tablespoon olive oil or butter or bacon drippings
1-tablespoon salsa
1/4 cup diced canned green or red bell peppers
1/4 cup chopped onions
1/2 to 1 fresh minced jalapeno
12-16 tortilla chips or 3 corn tortillas, cut into strips
1 cup shredded Cheddar or Monterey Jack cheese
1/2 cup crumbled Queso Fresco, or feta cheese
2 teaspoons chopped cilantro
1-teaspoon cumin powder
1/2 avocado, sliced
1/2cup canned, diced tomatoes
Method
1.Beat eggs with water and salsa.
2.In a wok put oil and saute onions, bell peppers, jalapenos, tomatoes and cumin powder and cook until all the vegetables are tender or soft.
3.Add the egg mixture, season it with cilantro and then blend in tortilla strips or chips, and stir them well.
4.Remove the egg and tortilla mixture from the heat and stir in cheese
5.Garnish the dish with crumbled Queso Fresco, or feta cheese and sliced avocados.
Variations:
Beef, pork, chorizo, cooked meat can be added to the dish while sauteing onions or before adding eggs. The scrambled eggs and chips can also be cooked in ranchero sauce before adding cheese.
Migas should be served immediately after it’s cooked, so try the recipe in the traditional way or with variations and have it at anytime of the day, in breakfast, lunch or dinner. This Californian Cheese Migas is definitely a one-pan entree as it is easy and quick to make and is filling too.
Migas at answers.com
