Migas

By Carla

One of my favorite breakfast dishes.

From Fast Vegetarian Feasts by Martha Rose Shulman

Ingredients

• 1/2 lb. (225 gm) tomatoes
• 8 eggs
• Salt and freshly ground pepper to taste
• 1 to 2 Tbsp (15 - 30 ml) safflower or canola oil
• 6 to 8 stale corn tortillas, cut into wedges in sixths or eights
• 1/2 small onion, minced
• 2 serrano chilis, seeded and minced
• 1 tsp (5 ml) butter
• 1 (15 ml) Tbsp chopped fresh cliantro
• 1/2 cup (120 ml) grated cheddar cheese

Preparation

Step 1

Place the tomatoes under the broiler and cook until they blister, turning to blister on all sides. Remove from heat and chop. (This step can be omitted if you're short on time.)

Beat the eggs in a bowl with a fork or whisk and add salt and pepper.

Heat one Tbsp of the oil and saute the dried tortillas until they are just beginning to stiffen, about 3 to 5 minutes. (If your tortillas are fresh, cut them, then dry them in a 250 degree oven for 20 to 30 minutes.)

Add onion and continue to saute until tender, adding more oil if necessary. Add the tomatoes and chilis and saute for another 5 minutes.

Turn the heat to low ans add the butter. When it has melted stir in the beaten eggs and mix slowly. As you would scrambled eggs. When the eggs are set, add the optional cilantro and cheese. Serve at once, with hot sauce on the side, and fresh tortillas.