Wednesday, September 11, 2013
Midnight Migas (Recipe)
So many of us do it. We run all day taking small bites of things here and there to just make it through the day and maybe, just maybe, at the end of the day there will be a delicious dinner that isn't take out and isn't something we planned. Here's hoping!
I'm running a little ragged this week and am getting ready to hit the road and at 8pm really started getting hungry because my mini chomps all day didn't really set the hungry monster at bay. Luckily last week was my birthday and my friends who came over left me a bag of tortilla chips!
Migas has a rich history and originates in Spanish cuisine. The gist of migas is take a starch (dried bread, potatoes, tortillas, chips) and fry them with vegetables, meat, and eggs. Have it with something spicy (oil, pico, salsa, sauce, etc). I envision legions of grandmas waking up with hangovers and just needing something filling and delicious to sop up all that beer! Migas is definitely a bit of a kitchen sink dish and something that you could make to use up leftovers of things lying around yer kitchen. I've never had the opportunity to eat migas at a restaurant, mainly because when I eat spanish or mexican food at a restaurant I want the fancy stuff, but this recipe totally tastes like what I *think* migas should taste like. It's definitely a tex-mex version due to the tortilla chips.
What you'll need:
Frying pan (cast iron!)
Heaping teaspoon of butter or margarine
2 handfuls tortilla chips, preferably the broken bits
1/3 cup white onion sliced
1/2 cup thinly sliced red peppers
1/4 cup white cheese (that you cut into cubes)
Salsa (for serving)
What you'll do:
Warm up your pan on the stove set to a medium-high heat (of the pan! not the burner!)
Melt the margarine in the pan and throw in the onions and peppers and cook (they should be at risk of burning hotttttt) for 1-2 minutes.
Add the chips crushing them a little bit as you add them to the pan.
Stir it all up until the chips start getting softer.
Crack in the three eggs and stir quickly so they don't stick to the pan and that they scramble (sort of) and cook easily. Once the egg is almost cooked (I like mine runny) add the cheese and mix it all up.
Get it on a plate and top with salsa (and other hot sauce!!!).
You could add or substitute with any of the following! Note: try to use things that don't have lots of spices so that you can maintain the eggy-chippy-ness.
-chorizo and chopped green tomatoes instead of onion/red peppers
-ripped up corn tortillas instead of chips
-silken tofu and daiya instead of eggs and cheese
-shredded chicken and jalapenos
-fresh spinach and green olives
Serve with beer.