Thursday, September 16, 2010

Egg Recipe: Migas (with homemade guacamole & pico de gallo)

Migas, with fresh eggs from our girls!

This southwest concoction of eggs and pretty much everything that is heavenly has become one of my favorite things to make in the kitchen.  In my humble opinion, the key is to serve it with fresh, homemade guacamole (make it nice and chunky), homemade pico de gallo, and some sour cream.  

Migas (6 servings)
(I'm using Pioneer Woman's recipe, since that woman simply can't go wrong.  She also posts fantastic, illustrated step-by-step guides to all of her recipes).

  • 4 whole corn tortillas
  • 1 whole jalapeno, seeds and membranes removed, finely diced
  • 4 whole roma tomatoes, roughly chopped
  • 1 whole green pepper, roughly chopped
  • 1 whole red pepper, roughly chopped
  • 1 whole medium onion, chopped
  • 12 whole large eggs
  • 1/4 liters Cotija cheese, grated (or Cheddar, Monterey Jack, etc.)
  • 1/3 cups cilantro, chopped
  • 1 T butter
  • 1 T olive oil
  • 1/4 cups half-and-half

In a bowl, whisk together eggs and half & half.  Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp.  Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter.  Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes.  Add in diced jalapenos and stir to combine.  Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet.  Stir gently to cook with the peppers, folding mixture very gently as it cooks.  Once eggs have cooked, add in grated cheese and chopped cilantro, and stir to combine. 


Guacamole and Pico de Gallo (8 servings)

  • 5 whole roma tomatoes
  • 1/2 whole large onion
  • 3 whole jalapeno peppers
  • cilantro
  • lime juice
  • salt to taste

  • 3 whole avocados
  • pico de gallo
  • lime juice
  • salt to taste

Chop jalapenos, tomatoes and onions into a very small dice.  Remove jalapeno seeds if you are like me and can't handle too much heat.  

Next, chop up a handful of cilantro. Put jalapenos, tomatoes, onions, and cilantro into a bowl and stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

 Halve the avocados lengthwise and remove the pits.  Next, scrape the meat out onto a large plate.  Then mash the avocados with a fork, but don't mash too thoroughly - leave them chunky.  Add a dash of salt.

Next, add a generous helping of Pico de Gallo.  Fold together.  Squeeze the juice of half of a lime over the top. Give it one last stir.

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