Monday, June 7, 2010

Mexican Eggs

What does a personal chef make for her own family's dinner?

Often, I am asked that question. It is not easy coming home to cook after you've been at it all day. So, I have an arsenal of very quick recipes. This is one my family loves.

I have seen this dish called "Migas" (typically a tex-mex version) or Heuvos Revueltos con Totopos (scrambled eggs with tortilla crisps). They are so easy and so delicious you won't believe it!

First, collect these ingredients:

For each serving, you will need:

1/2 to 1 corn tortilla (stale ones are okay--in fact, this dish is traditionally made to use up yesterday's tortillas, but fresh ones work, too)

Canola oil

2 eggs

1 teaspoon butter (optional)

Salt to taste

1 tablespoon of your favorite salsa (mine is pictured!) plus more for garnish

chopped cilantro or parsley for garnish, if desired

Place a frying pan on the stove, pour in just enough canola oil to coat the pan (the oil should only be about 1/8 to 1/4 inch deep or so). We aren't deep frying the tortilla strips, so you don't need a lot of oil.

While heating the oil in the pan, cut tortilla into 1/2 inch strips. When oil is hot, put tortilla strips into the pan and let them fry, flipping or stirring, until crisp.

Remove the tortilla strips and drain on paper towels. Wipe the oil out of the inside of the pan and let pan cool briefly.

Beat two eggs and a teaspoon of water together until well-blended. Once pan has cooled slightly, add the butter, if desired. Return pan to heat and, once the butter has stopped sizzling, add the eggs and stir to scramble. When about half-way scrambled, add the salsa and the tortilla strips. Stir until eggs are done. Pour onto a plate, add a little dollop of salsa to the middle and sprinkle with cilantro or parsley, if desired.

On a weeknight, I like to serve this with a bowl of chopped fruit or a green salad with white wine vinaigrette. If I'm tired, I serve it as is :-)

Several notes:

Most of the tex-mex versions add shredded cheese at the end. You can do that if you like, but it is not traditional in the Mexican version.

Some recipes call for store-bought tortilla chips. I have found them to be too salty and just generally unsatisfactory for this dish. An extra minute making your own is very worthwhile here.

Traditionally, fresh chopped tomato, serrano and onion are used in place of salsa. But, I use the salsa when I'm in a hurry.

This makes a wonderful brunch dish, too. It can be served simply as is, or with slices of avocado, refried beans and fresh fruit. You can switch out salsas (maybe a smoky chipotle salsa) and add chorizo or bacon if you like. A dollop of sour cream would be very good, too.

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