Recipe #57: Migas

One of my New Year's goals for this blog is to blog better.

I know it sounds like a cliche goal, but both of my blogs began because of my passion for writing. This blog simply mixes that passion with another: my love of food and everything food related.

However, I find that sometimes I fall into the blogger mentality of just trying to get SOMETHING posted that I'm not always putting out writing that is of the quality that I want to represent.

No longer.

That said, hold on to your butts for the final five posts of my Pioneer Woman Cooks recipe challenge and then the final summation.

Recipe: Migas

Source: The Pioneer Woman Cooks

Time: 1 hr

Ease: 3

Taste: 5

Leftover Value: 4

Down the Drain or Keep in the Strainer: Keep in the Strainer

I like this recipe. 

I know, great way to start off better blogging, right?

Yet, it must be stated.

You must understand that I really, truly did like this recipe before I go any further because, unfortunately, for as much as I like this recipe, I also dislike it.

At breakfast time, I am not ordinarily coherent enough to be giddy with excitement over a meal that has more than three steps. 

There are several, as in more than two or three, vegetables that require dicing for this breakfast.

Then, if all the dicing weren't enough, there are eggs to be mixed and corn tortillas to be fried and then cut into strips.

While dicing and frying aren't quite so complicated, (and I fried the tortillas in the same pan I eventually made the migas in--so there wasn't a too-many-pans issue) it is all very time consuming.

For breakfast.

Early in the morning.

With a cranky chef who would rather be still ducked under the covers than getting to work chopping, dicing, and frying.

Naturally, the veggies need time to soften a little.*

*Right here, right now, I'm going to rat myself out.  There are no red peppers in this dish.  There are supposed to be.  The rule was no substitutions, but red peppers make my heart throb and pound in my chest--and not in a swoon! type of way.  So, I used extra green pepper.

Here is the even more time consuming part of this dish:

After spending all that time dicing, after frying the tortillas, after waiting for it all to cook together, the eggs are poured over it all, gently mixed, and left alone to set.

I'm the type of person that stands over a pot of water as if my presence will make the water boil faster. 

That said, by this point, I couldn't contain myself and had to help the eggs along a little bit by mixing them a little and raising the heat a tad.

I made these on Christmas Eve Eve and Hubby had work to get to so I may have been a little anxious and served the eggs a little too soon.

They weren't horribly runny, but they could have gone a little longer.

The cheese, which is added at the very end, adds a nice punch of flavor to the mixture.  The dollop of sour cream was absolutely necessary and I'm not too proud to say that I added another heaping scoop to my bowl after I snapped this picture.

All in all, this was a fun way to experience eggs. I was afraid the jalapeno would be overpowering, but it added an interesting little kick to the eggs without too much heat. Hubby ate his eggs with the sour cream and hot sauce.

My only note would be to make these on a morning where you have a healthy hour to spend on breakfast.