- The Washington Times - Wednesday, May 28, 2008

If you need a cure for too much wine on Saturday night - or if you just need to make space in the refrigerator - there’s a Tex-Mex solution.

This homey breakfast is called migas (MEE-gahs) and starts with bits and pieces that result in delicious and robust fare.

Although cooks have their favorite way to fix the dish, the first step is to fry bits of leftover corn tortillas in oil in a large skillet. The tortillas are then layered with eggs, and maybe with vegetables and seasonings as well. Frying the tortillas is similar to preparation of the Mexican dish chilaquiles.

Migas, however, is less time-consuming and more adaptable to whatever you have available, whether it’s chorizo, beans, salsa or cheese. There’s little you can add that would diminish the appeal of this dish.

As for the reputation migas has as a hangover cure, some people believe spicy flavors are a headache antidote.

Sunday morning is a good time to give this dish a try. You can follow the traditional version and layer ingredients over fried tortillas or use my variation that follows.

I add tortillas at the end of cooking instead of the beginning so the tortillas stay crunchy. Feel free to add bits of sausage, tomato, canned beans or whatever else your appetite can handle.

Variation on migas

1 tablespoon vegetable oil

1 teaspoon butter

1 small red onion, thinly

1 jalapeno chili, cored, seeded and minced

1/2 cup chopped red bell pepper

4 eggs

1/4 teaspoon crushed dried oregano

1/16 teaspoon ground cumin

1/4 teaspoon salt

Pepper to taste

1 cup lightly crushed lightly salted tortilla chips

1/2 cup shredded Mexican cheese (a blend of Colby, Monterey Jack and cheddar cheeses)

Heat the oil and butter in a medium skillet over medium heat. Add the onion, chili and bell pepper. Cook for 5 minutes, stirring occasionally or until the vegetables are tender. Meanwhile beat the eggs, oregano, cumin, salt and pepper together in a bowl.

Pour the eggs over the vegetables. Cook for 5 minutes over medium heat or until almost set. Spread the tortilla chips over the eggs. Sprinkle on cheese. Cover and cook for 1 minute longer or until eggs are thoroughly set and cheese melts. Cut into wedges to serve. Makes 2 servings.

TRIBUNE MEDIA SERVICES

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