I’m a hippy.
I don’t actually hug trees (although I do like them!) and for the most part I bathe (unless it’s the weekend!) and I HATE drum circles (always).
But I’m pretty down with the idea of putting your desires out into the universe to actualize them.
Is this even a hippy-specific concept? I’m not sure but when I think of “putting stuff out into the universe” I instantly picture women with long flowy skirts and long tangled hair dancing around a campfire with drums – ya know – putting stuff out into the universe?
Shit… would that be a drum circle? Or a witches brew?
OK now I’m getting distracted.
My point is. I want to move to Austin. Like big time. Like I want to have a family and buy a house and get another dog and go to the park and join a book club and take my kids to T-ball and live and work and love in Austin.
That is what I want.
Right now. I don’t live in Austin (obviously). But I’m working on making it happen. And I’ve put it out into the universe.
So we’ll see what the universe wants.
So while we’re waiting let’s bring some Austin into the kitchen and our bellies!
With some MIGAS!
Migas aren’t necessarily Austin-specific but they are one of my favorite things to eat when I’m there – at Kerbey Lane – where I always wait at least 30 minutes for a table because it’s always packed because EVERYTHING is really delicious. Especially the Migas.
What are Migas you ask? Well they’re like heaven on a plate. Peppers, onions, eggs, corn tortillas and cheese magic. Can I eat these for breakfast, brunch, lunch and dinner and snack amazingness.
And you can get them at Kerbey Lane. Or you can MAKE them.
- 8 eggs
- Half & Half
- 2 big or 3 small bell peppers (whatever color you like), sliced into strips
- 1 small white onion, sliced into strips
- 2 garlic cloves, chopped
- 2 chipotle peppers in adobe, chopped
- 1 small tomato or big handful of grape tomatoes, roughly chopped
- 6-8 corn tortillas
- cheese (cotija, cheddar, jack, pick your poison)
- 2 green onions, chopped for garnish
- salsa, sour cream and avocado for garnish
- olive oil
- salt & pepper
- your favorite egg spices (I used paprika, garlic powder and oregano)
Note that this is how I made Migas – I don’t think the recipe generally calls for chipotle – but it sounded good to me when I was making it – and ya know what? It was fantastic. So I guess I was right.
So you can do one of two things – fry up your corn tortillas one by one and then cut up – or cut up first and then fry. I did the latter. Stack your corn tortillas high and cut into roughly equal sized small squares (I cut them about 8 times length and width wise) and then fried until they were just crisp.
In large sauce pan add olive oil, garlic and onions and cook on Medium until fragrant. Add in your peppers and cook until al-dente.
Then add in tomatoes, chipotle peppers and fried corn tortilla squares. Sprinkle in some S&P and reduce heat to Medium Low.
In small bowl whisk your eggs with a splash of half & half and your favorite spices. Add egg mixture to pepper mixture and cook low and slow (to quote Barefoot Contessa) until eggs are thoroughly cooked and scrambled to your liking.
Go ahead and add a handful of cheese right before you’re done cooking the eggs so it melts nicely into the dish.
Once complete – pile onto a plate – and top with green onions, salsa and avocado (tragically the avocado I had to serve with this dish was WAY OVER RIPE and hence did not make an appearance).
The Krajewski household enjoys breakfast for dinner about once a month and Migas are certainly a welcomed twist on the tradition!
And hopefully one day soon we’ll be making them at home again soon (in Austin!).