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: Salsa de huevos con queso fresco

One of my cookbooks claims this is a traditional Oaxacan dish, but I know it as the way my mother made scrambled eggs for egg burritos.

Basically you fry some leftover salsa on a pan until it just starts to reduce and thicken.

(I used my chipotle and tomato salsa.)

Then you scramble the eggs into the salsa until they're just combined.

I seasoned the eggs with salt,  pepper, and dried epazote.

Then I put the eggs on a fried tortilla, topped with salsa verde and some crumbled up queso fresco from Gringa Dairy, and put it under the grill to let the cheese melt.

When queso fresco melts it "hace hebras" ("makes strings") like mozzarella!

¡Y provecho!

The queso fresco is the perfect complement to the bold, sweet chipotle sauce.

One of the things I love about Mexican cuisine is that there are literally hundreds of ways of preparing eggs, nearly all of which involve chiles.