Tag Archives: vegetarian dishes

Migas para Mis Amig@s


  • 2 large eggs
  • 2 to 3 Tbsp tomatillo salsa, Hatch/green chiles, chipotles in adobo, or fresh hot peppers & shallots, minced
  • 1 Tbsp unsalted butter
  • shredded Asadero and/or Oaxaca cheese and/or queso fresco
  • tortilla chips
  • tortillas (wheat or corn)
  • kosher salt
  • black pepper
  • spices (chile powder, coriander, & cumin suggested)
  • hot sauce(s!)

Optional Additional Toppings

  • cilantro
  • crema/sour cream
  • leftover black or refried beans (reheated)
  • lime juice
  • onion relish
  • queso fresco


  • 8" skillet (well-seasoned cast iron or non-stick)
  • plancha, crepe pan, or other flat-bottomed cast-iron pan
  • fork or whisk
  • plate
  • silicone spatula
  • small bowl
  • small kitchen towel


Crack the eggs into small bowl, then beat or whisk them until the yolks & whites are thoroughly combined. Season the ggs to taste with kosher salt, black pepper, and any combination of spices desired. (I typically use chile powder & cumin, and sometimes include coriander. You could get really interesting and use chaat masala...) Break some tortilla chips into bowl and mix with eggs until the eggs are completely covered; the exact amount is personal preference, and something to dial in over time. Let the tortilla chips soak while moving on with prep. Migas are a great way to use up the chip crumbs at the bottom of the bag, too!

Heat the plancha/crepe pan/cast iron skillet over medium heat. Toast tortillas in the pan, one at a time, on each side, until browned & crisped to personal preference. Keep the toasted tortillas warm in a folded kitchen towel. This step can be completed in tandem with the next three steps below.

Melt butter in the skillet until foaming but not browning. Then, add the salsa or any of the following: Hatch/green chiles, chipotles in adobo, or fresh hot peppers & shallots. Sauté until fragrant and some of the liquid volume is reduced, if using salsa.

Add the eggs to the pan and stir to integrate the cooked salsa or vegetables with the eggs. Swirl the pan over heat as if making an omelette, taking care to expose uncooked egg to heat so it begins to solidify.

Add the cheese to the eggs as if making an omelette, then fold the egg in half over the top. Remove the pan from heat and allow the carryover heat to continue melting the cheese.

Place the tortillas on a plate. Using a silicone spatula, divide the eggs into equal parts for the number of toasted tortillas. I find two eggs to three 8" tortillas works well. Fill the tortillas with any leftover beans pulled from the fridge & reheated, then the eggs. Add hot sauce to taste on top of the eggs; my typical mix is Valentina Black Label, El Yucateco Chile Habanero, and Yellowbird Serrano condiment. Finally, top with any additional cheese, cilantro, crema/sour cream, lime juice, onion relish, and maybe a couple broken-up tortilla chips for extra crunch.

Crack open a cold beverage that augments the flavors.


The Nation Has An Appetite: Ratatouille

Per the earlier discussion, I'm going to describe how I make ratatouille here. Truth be told, I had never known the dish until some recipe showed up on some site someday telling me how to do it this way. So maybe this isn't even real ratatouille? Whatever you want to call it, it's delicious.

Also, sorry I don't have any pictures. The vegetables haven't been in season, so it hasn't been made for a while.

Ok, fine, here's a picture.

Spoiler SelectShow

And with that...

1 eggplant
1 zucchini (we often use more)
1 summer squash
1 large onion (I prefer more)
Enough tomatoes to cover the entire dish liberally
Other veggies as desired (peppers, for example)

1 garlic clove, minced
1/4 cup olive oil
Fresh basil leaves, torn or cut into 1-inch pieces
Thyme, Oregano, other traditional spices as desired (I'm going to use Herbs de Provence the next time I make this)
Salt & pepper to taste
Red wine vinegar, to taste

Italian cheese blend (or other cheese that you prefer)
French bread, sliced.

Chop the vegetables into 1-inch or smaller pieces. Tomatoes should be seeded and given a fine dice. Toss together in a large baking dish, with olive oil, garlic, salt, pepper, thyme, etc. Bake at 400°F for 45 minutes, or so. Make sure they don't roast too quickly. Remove the vegetables from the oven, and add the basil and vinegar. Stir, then spoon out small cavities into which you will crack the eggs. I usually heap as many eggs into the pan as I can fit. Cover with cheese (I always add too much, but "mmmmmmm...cheese."), and place back into the oven, until eggs achieve desired doneness. Spoon over slices of french bread to serve.

Chaat room: Pav Bhaji

It has been mentioned once or twice that this site could use more food posts. Never let it be said that Management is unresponsive. And consider this an invitation to all with authoring privileges to contribute to this intermittent series, The Nation Has An Appetite. (If you don't have authoring privileges and have a burning desire to contribute posts, talk to the Milkman)

I recently purchased from my local grocer a handful of foil pouch packages of heat-and-serve Indian dishes, one of which I had for lunch last week at work -- Pav Bhaji, or Mashed Vegetable curry, by Kitchens of India. It was among the better $3 I've spent recently, because that stuff was delicious.

Still, I knew that I could probably make a whole vat of bhaji (the "pav" part refers to the bread that is the traditional accompaniment) for about the same price as this single serving. My mouth has been watering at the prospect for days.
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