I’ve never been to Austin, Texas. A mythic city of beauty and music, where oddness and individuality are celebrated. “If I could ever be away from the ocean…If I had to live somewhere in Texas…If I tire of winter and need to flee to a place wonderfully weird”, it’s either there, or Portland, Oregon, another western Shangri-La to those of us back East. As I wrote about in a recent post, sometimes you make food as an opportunity to travel through time. And sometimes you make food to travel imaginarily, wistfully, with hope in your heart of getting “there” one day, wherever your longing happens to be. I want to visit Austin and see crazy good live music and wear cowboy boots and dance under a big starry sky. I want to eat Migas for brunch with Mexican beer. I hope that I can, through cooking and wishing, will my going into being, and soon. For this recipe I consulted both The Pioneer Woman and Homesick Texan, two women I would love to have breakfast with, anywhere.
- 4 eggs
- Splash whole milk
- 2-3 tablespoons vegetable oil
- 2 corn tortillas, cut in half and into strips
- Kosher salt
- 1/4 yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 jalapeno, seeds and ribs removed, diced
- 1 large tomato, seeded and diced
- 1/4 cup Monterey Jack cheese, diced
In a medium bowl, whisk together eggs and milk until well combined. Heat oil in a small skillet over medium-high heat. Cook tortilla pieces in sizzling oil, 3-4 minutes, until they begin to crisp and lightly brown. Remove tortilla strips to paper towel and dust with salt. Turn the flame down to medium and saute onion, peppers, and tomato until the vegetables begin to soften. Season with salt. Add egg mixture to the pan and let it set, about 1 minute. Gently fold in tortillas. Fold in the cheese and turn off the heat. Serve with refried beans, sour cream, diced avocado, and your favorite hot sauce.