Tuesday, May 29, 2012

Tasty Tuesday: Migas!

Don't you love long weekends? My favorite part is waking up on Sunday and realizing that it is just as far away from Tuesday as Saturday is from Monday. Something about that thought makes me ambitious in the kitchen (or makes my husband ambitious).

My typical breakfast is no breakfast... well a Danactive yogurt drink holds me over until my prompt 11AM lunch. But, that wasn't always the case. My mother made me a fried egg sandwich every day in high school and, when I have time, that is what I turn to for real breakfast. Yes, sadly, I broke an yolk. I am not nearly as perfect as my mother. She's kind of like Mary Poppins - Practically Perfect in every way.

My husband, however, is currently obsessed with Migas! We happened to have cooked black beans last weekend, so he was in tremendous luck to hand craft is favorite breakfast on this Sunday that feels like Saturday morning. He based his recipe on one he found online, but he is like me and has trouble not putting his own spin on things.

The number one recommendation for this meal is to find the most amazing non stick pan ever. My in-laws gave us these two pans when they were last in town, and I must say that second to my Scarlet Threads apron this is my favorite kitchen equipment.

Ingredients:

4 eggs
Bacon
Red Bell Pepper (1/4 c.), Chopped
Tomato (1/4 c.), Chopped
Onion (1/4 c.), Chopped
Black Beans (1/2 c.), Cooked
Monterrey Jack Cheese (1/4 c.), Shredded
Louisiana hot sauce, to taste
Goya Aji Amarillo, to taste

The Aji Amarillo is his secret ingredient. It is yellow hot pepper paste, and it came from my friend my friend's kitchen. When she moved to Norway (tears), she gave me her entire spice cabinet and pantry. Six large grocery bags of food in which we discovered tons of new ingredients with which to experiment. Considering she and her husband are both "from out of town" there were plenty of things we couldn't pronounce and even more things that we couldn't even read (those Chinese characters are so Complicated!)

Back to the Migas.

Lightly beat the eggs and stir in the Aji Amarillo. I recommend starting with a dab, my husband says "go big, or go home." Take your pick, but don't say I didn't warn you.

Cook the bacon and then saute the vegetables in the left over grease. Add the beaten eggs. Cook thoroughly and add the black beans.

Plate and cover with cheese. Again, Louisiana to taste!

It is certainly not the prettiest dish (see my lovely simplicity?), but he absolutely swears by it!

Enjoy!

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