Hey all! I was hoping to post this on Cinco de Mayo (5th of May), but I ran out of time since we've been out of town yet again. Anyway, my friend, Holly, inspired me to make this when she posted a picture on Facebook. Holly, I'm hooked! I love big breakfasts on the weekend--especially holiday weekends. These migas remind me of the chilaquiles my husband and I love to eat on our Mexican vacations.
Pioneer Woman's blog has a MUCH better post on this. She's absolutely amazing and her blog is phenomenal. I used to wonder how she was able to do so much and later found out she has a lot of hired help--good for her!!! I aplaud women who are honest about their lives because they help dismantle this notion that perfection is attainable. I love Ms. Drummond's approach to life and her recipes. I think she may just be the younger generation's Martha Stewart....but, now I'm wondering which generation I'd be categorized into....hmmm....either way, both inspiring women! Wish I could spend time with each of them.
This is a wonderful recipe and I urge you to try it--I found it to be incredibly flexible--add more spices, use less peppers, replace eggs with some egg whites....either way, it will be good! I made 1/3 of the recipe and it still turned out great.
PIONEER WOMAN (REE DRUMMOND)'s MIGAS (aka EGGS ON SPRING BREAK)
Yield: 6 servings (I say more like 8)
- 4 whole corn tortillas
- 1 whole jalapeno, seeds and membranes removed, finely diced
- 4 whole plum tomatoes, roughly chopped
- 1 whole green pepper, roughly chopped
- 1 whole red bell pepper, roughly chopped
- 1 whole medium onion, chopped
- 12 whole large eggs (I used 1/3 egg whites and the rest whole eggs)
- ¼ liters Cotija cheese, grated--may use Cheddar, Monterey Jack, etc. (liters?! ridiculous. I translated this to a heaping cup of cheese)
- ⅓ cups cilantro, chopped
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- ¼ cups half-and-half (I used fat-free half & half--but would have easily used milk)
- *1 cup black beans (my addition-totally optional-read the last sentence of instructions)
- OPTIONAL: for serving--diced avocados, salsa, sour cream
In a bowl, whisk together eggs and half & half (or milk)--I added half the cilantro at this point (not sure why). 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 (you can use a little less if you can get away with it). Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos (and beans, if using) and stir to combine.
Add in grated cheese and chopped cilantro, and stir to combine.
*PW's note: Serve with black beans and iced coffee. But since I didn't feel like making the beans separately, I just added a cup of drained, rinsed black beans in with the onions and peppers. Totally optional, of course. I like the migas with some fresh cut oranges, toast (this is beyond optional), and hot coffee. SUCH a good breakfast!!!!
And since we're talking about Spring Break, here's a couple pictures from our Mexican vacation last month...I can't wait to go back! Enjoy your breakfast!
I'm so glad I inspired you to make these :) They're even better with her orange marmalade muffins! I like her too, and that's great to know she has help with things! I was also wondering how she does it all! It's a busy, busy job being a mom who likes to cook! Our meals are very simple these past couple months and I'm looking forward to trying to cook a little better again soon. Where was your vacation, what resort? I NEED TO GO! :) Love, Holly
ReplyDeleteI owe you an email, Holly! Yes, you've inspired me to try many things--was just on weelicious.com & thought of you. Awesome (childless) vacation at Aqua--I'm sure you DO need one with a new baby! Pass along your quick meal ideas :))
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