Eggs. I’m a little obsessed with them, even if I (as I’ve mentioned before) so often mess them up. Still—poached, scrambled, omelette-ed, I love them all. And while I eat steel-cut oats for breakfast basically every day of my life (more, much more, on that soon), I’ve found that eggs often form a great basis for my new sandwich-less lunch lifestyle. I’ve talked before about the Feta Double Heada I sometimes have as a treat on weekends, and today I want to introduce another favorite. It’s a breakfast/lunch (there must be a word for that) with a Tex-Mex twist, but I’m not talking about huevos rancheros, as delicious as they are. No, today I’m talking migas.
Migas are basically scrambled eggs plus, and the “plus” I’m talking about here are crispy strips of corn tortillas. They’re fast and easy to make, endlessly customizable, and they go perfectly with a splash of your favorite hot sauce (I’m personally addicted to Frank’s, but Tabasco, Valentine, heck, even Sriracha* will do the job, though mind the garlic). A tomato salad on the side balances out the meal nicely and adds some brightness.