Aw Migas

Apparently migas means crumbs in spanish. It also means "omg so tasty." Jen inspired (and held my hand through) this amazingly fabulous breakfast this morning.


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Here's what's in it:

• 1/2 an onion
• 1-2 tsp cumin
• 1-2 tsp fancy chipotle chili powder (or regular chili powder)
• a can of black beans, drained
• a can of corn, drained
• eggs
• tortilla chips, lightly smashed
• grated pepperjack cheese

with this stuff on top:

• Ro*tel (diced tomatoes and green chilis, with the liquid drained and reserved)
• sour cream
• guacamole
• cilantro

The thing that worried me most was that the eggs would absorb too much of the liquid and loose their proper eggey flavor and structural integrity. To avoid this, I started with a teeny bit of oil in a pan and added the chopped onion. After they cooked a bit, I added in the spices, followed by the beans and corn. I let all that heat up for a bit and then dumped it into a bowl to sit while I gave the eggs their moment alone with the pan.

This worked out perfectly - the eggs soaked up the bits of spice and juice left in the pan, but still scrambled like they were supposed to. I got them most of the way scrambled, then added back the corn, beans, onions and spices. After mixing it all up, I added the tortilla chip pieces and mixed some more. Right about then I was worried the tortilla chips wouldn't soften enough, so Jen suggested I add in the Ro*tel juice. She was right as usual- it was just enough extra (tasty) moisture to keep everything together.

At the very end I piled on the shredded jack cheese and brought the whole pan out to the table to serve. We had the cilantro, guacamole, Ro*tel and sour cream out for folks to put on themselves, which made for construction-y fun.