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: huevos a la mexicana for cinco de mayo

Of all the hundreds of egg dishes in Mexico, this is the only one that gets called "Mexican-style eggs".

It's a simple dish of scrambled eggs with chopped tomato, chopped green chiles, and chopped white onion.

The colours are important because they represent the Mexican flag. So you can't use red chiles or dried chiles.

Basically, chop the chiles, onions, and tomatoes, and fry for a minute (you still want a bite on the onions).

I fried mine in home-rendered bacon fat.

Then season your eggs and scramble them with the chopped ingredients until just done.

I served mine on a warm tortilla with some Gran Luchito.

I would happily eat this for breakfast every day of my life.