Photos sent by my occassional breakfast buddy Debbie O.
Migas - a traditional dish in Spanish and Portuguese cuisine, a breakfast creation that uses leftover bread or tortillas. (Migas being literally translated as "crumbs".) Some historical sources associate the origins of the dish to North African Couscous, but no one has translated it as well as the people of south Texas, where I've had the best Migas in my life.
The ingredients vary, often a traditional Lenten dish, the meatless version consists of of eggs scrambled and sauteed together in butter or oil with torn or cut strips of corn tortillas, diced onions, sliced chili peppers, tomatoes and cheese, plus other various spices and condiments. Another delicious version also add cooked chorizo sausage. I made mine vegetarian, but paired it with some very special Bacony Brigid Beans, not the thin, bland ones you may have had at some Yankee restaurant, but thick and smoky, with a hint of garlic and onion and some crumbled bacon. These are beans.
The ingredients vary, often a traditional Lenten dish, the meatless version consists of of eggs scrambled and sauteed together in butter or oil with torn or cut strips of corn tortillas, diced onions, sliced chili peppers, tomatoes and cheese, plus other various spices and condiments. Another delicious version also add cooked chorizo sausage. I made mine vegetarian, but paired it with some very special Bacony Brigid Beans, not the thin, bland ones you may have had at some Yankee restaurant, but thick and smoky, with a hint of garlic and onion and some crumbled bacon. These are beans.
Serve it all up in some fresh hot flour tortillas, topped with some green or red salsa (either are good) and cilantro and you'll have a "stick to the ribs" breakfast or brunch that will keep anyone fueled for a morning at the range.
14 comments:
That's my favorite all time breakfast. A version of it is called chilaquiles which is nearly the same but with the addition of more jalepeno peppers and melted cheddar cheese.
Dang, that looks GOOD.
Yum! A recipe to try soon!
Yes, that does look good.
As a Texian:
Morning after Migas for Two:
:-)
4 eggs or five iffin they are small
1 big spoon of homemade salsa
Tablespoon or so of bacon drippins
One quarter cup chopped up Vidalia onion
One quarter cup chopped up New Mesko Hatch Peppers
One minced Serrano or jalapeño for the "risk averse related to spice" crowd
Four ounces Meskin jalapeño goat cheese from the farm over by LBJ's old house
Bunch of stale tortilla chips munched up in yer hands to bite sizes
Cooking instructions:
Mix up the eggs in a bowl and beat em up with a dash of water in a bowl and set that off to the side
In Z "Cast Iron Skillet of Goodness", warm up the bacon drips
Add the Hatch pepper, onion, dash of salsa, and Serrano and sauté until limper than Obama's foreign policy, penis, and ROE for Navy SEALs engaging pirates off the African coast.
Pour in the eggs and stir well until they get done like you like yer scramblerized eggers
Stir from the bottom
When the eggers are almost done you add the stale chips and mix/fold them in
When the eggers ARE done, take em off the stove and mix in the cheese, savin some to sprinkle on top and a dash of cumin never hurt anyone that I know of
Serve with pride (and salsa, pico de gallo, and some tortillas for plate mopping purposes)
[Depending on the state of pain regarding the morning after, Sunrises and Mimosas are also cool.]
It don't matter if you live near Ohio
Just don't get it in yer Eye-O
But have Pico de Gallo!
Various small restaurants in SE AZ have pretty good Migas and Chilaquiles. I make a pretty mean plate of Chilaquiles myself. Personally I prefer Chorizo and Eggs with refried beans and fried potatoes on the side with warm tortillas to scoop them up with.
I've said it before and I'll say it again, your cooking rocks my socks...and that's from all the way across the intertubes.
Seriously? Your food is awesome.
We don't have to get married. I'll be happy to be your errand boy and shooting partner if you feed me.
I used to eat a fair amount of Mexican and Tex-Mex food out, but have mostly given that up. It's just so easy to make, and so much better when home made.
You can bet your recipe will get tried out here at the house!
Good stuff.
Also good for a late-night meal out on the town. There are several 24 hour homestyle-type restaurants here in Austin that make great migas. It is always fun to go out late at night with friends and sit down for some migas and conversation.
Ah! One of my daughter's favorite breakfasts. Especially before climbing into a Texas Hill Country deer stand.
Brigid,
Wow, that looks incredible! The photo is so good that I want to crawl right into your blog and stuff my face.
Thanks for stopping by the new blog and for adding it to your blogroll. I really appreciate it.
All the best,
Cathy
Camp Chicken Chronicles
and Whitetails For Women
I was born and bred in south Texas and MIGAS are one of my favorite dishes, though tortilla pieces does suck up the oil while cooking. My wife likes the tortilla crispy, while I prefer them soft. I keep my recipe simple (or maybe I'm just plain lazy) - tortilla, onion slices and egg, but do reserve adding the salsa after its cooked.
Migas! Now you're talkin'.
gregg
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