A good friend introduced me to migas when we were living together nearly 10 years ago, and I immediately loved them. It's a simple dish with very little requirements - egg and some kind of bread or tortilla. The rest varies by region and household. Although the migas I make today are a bit more involved than the ones I first had, the basics are still there- crisp corn tortilla, fluffy curds of eggs. I add a good helping of black beans, salsa verde and cheese to round it out a bit. Some crema drizzled over the top never hurts either.
Special enough for company, and much less fussy than an omelet, migas sometimes get put on heavy rotation around here. It's an inexpensive and quick 'breakfast' meal that is really good at any time of day. Pair it with your favorite morning potato, and you'll have quite a stick to your ribs kinda meal.
Since we don't have a dishwasher, I'm usually looking for ways to avoid using unnecessary dishes. This is a neat one I read about a while back, and now makes me look at the bottom of canned beans to find the proper design. There needs to be the same lip as there is on the top, which enables you to use a can opener on the bottom. Yes, not all cans are created equal. By using a can/bottle opener for the bottom to create a few holes, once opening the lid you've got a DIY colander! Check it out:
It may be only my perception, but the beans seem to get rinsed off faster this way, without getting agitated by a toss in a colander.
Another crucial element to a good batch of migas is proper corn tortillas. The more thick and fresh, the better. Here is my favorite local brand, which you can get pretty much any where in Milwaukee-
no substitutes! Or, I suppose you can use your favorite corn tortilla. Migas, to me, aren't the same with flour tortillas, but if you can't stand corn tortillas, give them a go.
INGREDIENTS
6 large eggs with a splash of ice water, beaten till foamy
1 15 ounce can black beans, drained and rinsed well
4 corn tortillas, cut into 1/2 inch square pieces
1/2 cup canola or other neutral oil
3/4 cup salsa verde or tomatillo salsa
1 cup crumbled queso fresco, or favorite cheese of choice (I've used Parm in a pinch, and it's
surprisingly really good in these migas!)
fresh cilantro (optional)
Place a large (preferably 12") non-stick or well seasoned cast iron skillet over medium high heat. Add the canola oil and let it get very hot while you chop up your tortillas. Add them to the hot oil and fry for about 6 minutes, stirring frequently, till they are evenly golden brown and crispy. Remove with a slotted spoon and place them on a paper towel lined plate to absorb some of the oil. Set aside.
Remove all but 1 Tbsp of oil from the pan. Dial heat down to medium and add the black beans. Cook for a few minutes till they start to sizzle, stirring occasionally. Add the beaten eggs and begin to scramble. Pour in the salsa verde a couple minutes shy of how you like your eggs done and give the eggs a stir - I prefer mine quite moist, so I do this while there is about 1/3 uncooked egg in the pan. Add the fried tortillas and cook for a minute or so more.
Once the eggs look almost done, turn off the heat and add the cheese. Let the eggs hang out for a moment while you pull together your plates and any other sides. Give the migas a good stir and serve them up immediately with some of your favorite hot sauce on the side.
I use quinoa a lot in my day to day cooking, and its great for breakfast or a light lunch. I have the ingredients for this almost at all times, so its always easy to throw together. The only patience required is for the kale chips; although they are very easy to make, they do take some time but its well worth it. They help round out the meal and add a big boost of nutrition. And, its the only way I can get my 2 year old to eat them. Of course, you can make nearly limitless variations on this, as you should. Any green is always nice, but if you have any legumes or beans leftover from a previous meal, they are a great addition too.
INGREDIENTS
serves one
3 bunches or 1 large bag
of your favorite kale
1 cup cooked quinoa
1 egg
1/2 Tbsp unsalted butter
2 tsp toasted sesame oil,
divided
1 - 3 tsp Bragg's liquid
aminos (to taste)
salt and pepper
olive oil spray
sriracha (optional)
Preheat oven to 225*. Separate the well rinsed kale from the stalks (or open the bag) and place on a parchment or silpat lined baking sheet. Spray well with olive oil, sprinkle sparingly with salt and pepper. Toss
lightly and place in upper middle spot in oven. Cook for 30 - 45 minutes, tossing well 2 - 3 times. You'll know its ready when the kale has shrunk down a lot and all of it is very crisp. Remove and set aside.
Heat a small skillet over medium heat and add the butter. Drizzle in a tsp of sesame oil. Drop in your egg and gently cook to desired doneness.
Meanwhile, place warmed quinoa in bowl and drizzle in remaining sesame oil and Bragg's. Mix well. Top with cooked egg, remaining butter and oil from pan, kale chips and sriracha. Serve immediately.
