This morning's combination of eggs, corn tortillas, tomato, avocado, pinto beans, and hot sauce helped turn a tired, gray morning into one with promise. The Yucatan Sunset picante sauce is a favorite, because it tastes great and obliterates hangovers, sniffles and headaches. It's heat and flavors come from vinegar, garlic, serrano seco chilies, roasted pumpkin and sesame seeds. The rusty orange color may be what a Yucatan sunset looks like. It's definitely not for heat shy wimps.
If cooking for a large group, add bacon, bell pepper, onion and garlic to the mix, with a salsa assortment and non fat yogurt or sour cream. Adding more ingredients to the migas makes more food with less eggs, which is great if you have surprise guests. Serve with a mimosa, OJ, cuppa joe, or milk, and the most tired and grumpy of guests will turn groaning, smiling and happy.
1 tablespoon olive or corn oil (not needed if starting with bacon)
Optional: 3 slices of bacon, diced
1 diced white or yellow onion
1 minced garlic clove
1 diced bell pepper
8 corn tortillas, cut into strips. Handmade tastes great if you can get them.
2 small diced tomatoes
Beat 2 ounces milk with 8 eggs
1 cup shredded cheddar or jack cheese
1/2 diced avocado
12 ounces pinto or black beans
Fry the bacon until crisp (no oil is needed if starting with bacon). Otherwise, heat oil and add garlic, onion and bell pepper, saute for two minutes. Stir in tortilla strips and cook until lightly golden but not crisp. Stir in tomatoes and cook for two more minutes. Pour in egg mixture and cook until eggs are almost set, stirring two to three times. Sprinkle cheese mix over and cover until cheese is melted. Plate eggs, and offer sides of avocado, beans, hot sauce, salsa and non fat yogurt or sour cream.