I know, I know. I’ve been talking a lot about Texas lately.
But Hey! When something is done right it tends to stick to a special place in your heart (and in my case in my stomach). I learned a lot of things on my recent trip to Austin – Mostly that Texans just know how to grab summertime by the jackalope horns and make things feel pretty darn magical.
Magical like the simplicity and excitement of a golden hour backyard flower forage….and the fact that a few wildflowers in a mason jar can effortlessly dress up the dinner table all purdy and nice.
Magical like taste testing olive oil cocktail experiments while learning how to master the french knot… aaannd how to master stacking Flintstone-sized racks of meat with precision and more importantly maximum sauce coverage.
And magical like afternoons involving fried avocado tacos and mornings with the gooey tortilla stuffed breakfast perfection that is called Migas. Now I’m pretty sure I’m late to the game here, but I had never had this before. Let it be known this dish is officially on my list of best cure-all breakfasts of all time. This little skillet will get you ramped up and ready to rumble after the latest of nights or longest of days.
Oh Texas, you savory siren. Thank you for showing me your magic, your hospitality and your endless heaping piles of delicious grub. Send in the stretchy pants and the juice cleans at once…I think I’m officially on post-vacay operation deflate.
BUT! That does not mean that you need to hold back. Why not whip up a little migas of your own this weekend, heck tomorrow!? In fact, I strongly encourage it.
Here’s to bringing a little piece of Texas magic back home for all us to devour.
Recipe: Migas Texas Breakfast Skillet
- 3 eggs
- 4 Cloves Garlic
- 1 Jalapeño
- 1/2 Green Bell Pepper
- 1/2 Orange or Yellow Bell Pepper
- 1 Small Yellow Onion
- 1 Avocado
- 2 Corn Tortillas
- 1/2 Cup Shredded Pepper Jack Cheese
- Fresh Pico De Gallo, Avocado, Cilantro and Cotija Cheese for garnish
- Cut corn tortillas into 1 inch wide strips
- In a pan with a little olive oil, saute tortilla strips until golden and slightly crispy. Set aside.
- In skillet saute diced jalapeño, garlic, bell peppers and onion until soft
- Divide crispy tortilla strips and sauteed veg into two small personal-sized cast iron skillets and place over Med/High heat
- Whisk eggs in bowl and add to each skillet over mixture topping with cheese
- Reduce heat to Medium/Low and cover, cooking for 15 – 20 minutes.
- Top with fresh pico de gallo, avocado, cilantro & cotija cheese
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