Breakfast with MexiGeek: Migas en salsa verde

When I saw that Nigella had basically done a version of migas, I knew it was high time I did one.

(This was before we found out about the cocaine but after her now ex-husband choked her in a public restaurant in broad daylight. She's living the dream.)

Anyway, migas literally means "crumbs", but in the kitchen it means a dish of scrambled eggs and tortilla chips.

That's right: tortilla chips for breakfast.

This dish is pretty simple, and there are many variations, depending on what you have lying around.

Some people fry the tortilla chips first, but I only recommend this if your tortilla chips are homemade. Store-bought ones disintegrate too easily.

I didn't have an onion so I used minced garlic, but as a rule chopped onion is the way to go.

And I had some leftover salsa verde.

I started by heating some oil in a pan and sweating the garlic (use onion if you've got it. This is also where you'd fry your homemade tortilla chips. Remove them once they start to brown.)

Then I tipped in my salsa and fried it until it reduced and most of the water had cooked off. This is kind of like making salsa de huevos.

Then I added the eggs and a couple handfuls of crumbled tortilla chips and scrambled it all up.

¡Y provecho!

I served it with a few more tortilla chips, some sour cream, and chopped coriander or cilantro.

Just so you know, I do have one of these.

Breakfast with MexiGeek: Mexican Egg-Fried Rice with KANKUN Chipotle sauce

So when I made cochinita pibil with KANKUN habanero sauce, I served it with Mexican red rice (arroz a la mexicana).

At least it was meant to be Mexican red rice, but I didn't put enough tomato in it, so it wasn't really very red.

Still delicious though.

I had some rice left over, so the next morning I heated up some butter and fried the rice until it was cooked through.

Then I cracked an egg into the pan, doused it with some KANKUN chipotle sauce, and scrambled the egg into the rice.

Then I put it all in a flour tortilla, added some more KANKUN, ¡y provecho!

Simple but delicious.

Mexican Red Rice

Ingredients
1 cup rice
2 cups stock
1 white onion, diced
1 carrot, peeled and diced
Peas (defrosted if using frozen)
4 tomatoes, roasted on a comal or a dry frying pan
Oil or fat for frying

Preparation

Heat the oil in pot with a heavy bottom and high sides.

Add the onion and fry until translucent, then add the rice and fry a few minutes more.

Add the carrot and fry a few minutes until the carrot begins to soften.

Blitz the tomatoes to a smooth puree.

Add the stock to the rice; then add the tomato puree and the peas.

Bring to the boil, then reduce the heat to medium low, partially cover, and let cook for about ten or fifteen minutes (until the rice is fully cooked).

I only used two tomatoes, so my rice wasn't very red.

Breakfast with MexiGeek: scrambled egg taco

This is a fried tortilla, almost like you'd make for authentic enchiladas, only I didn't dip it in sauce.

First I cracked two eggs into a mixing bowl, seasoned them with salt and pepper, dried epazote, and ground chiles.

Then I beat them until not quite combined. Never over-beat your eggs.

Next I fried the corn tortilla in butter: about 30 seconds on the first side, then a little less than 10 seconds on the other side.

Then I removed the tortilla to a plate. It should not be crisp.

Over a medium heat, I melted some more butter. When it was hot, I added some cumin seeds and let them fry for a few seconds (a technique from Indian cooking).

Then I added the eggs and gently scrambled them until just done.

"Scrambled eggs" in Spanish are huevos revueltos, which means "thoroughly turned eggs", so I always use a circular motion when scrambling.

At the very end I added a teaspoon of my homemade chipotle sauce.

I put the eggs in the tortilla, folded it over, and topped with more sauce.

¡Provecho!