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11 August 2005 @ 10:32 am
late-morning migas  
2 eggs
1/2 cup cooked black or red kidney beans
5 T fresh salsa
5-10 black olives, coarsely chopped or torn
3 T sun-dried tomatoes in olive oil
3 handfuls corn chips
1 T olive oil
1oz sharp cheddar cheese, chopped or grated (optional)
optional spices: ground cumin, fresh rosemary, dried oregano, dried basil, fresh-ground black pepper, sea salt
Tools you'll need: a large skillet with a lid, forks for ingredients, bowl for beating eggs, spatula


In a bowl or cup, beat the eggs slightly, adding the spices if desired. Drain and rinse the beans, if necessary. Heat the beans and sun-dried tomatoes in a skillet over medium-high heat, keeping them grouped together in the hottest part of the skillet (3-4 minutes). Pour the olive oil over the beans and tomatoes. Add the olives and stir, heat through (1-2 minutes). Without adding too much of the juice, add the fresh salsa on top. Coarsely crush the corn chips and put them on top. Pour the beaten egg mixture over everything. Fold the skillet contents until the eggs are done to your satisfaction. Turn the heat off, but leave the skillet on the element. Top the migas with cheese, if you wanna, and cover with the lid until the cheese is melted.

Good sides: avocado slices, orange segments, a strong cup of coffee and a clear day ahead.