Almost Migas

 Migas, especially migas of Tex-Mex origin, features eggs scrambled with onions, peppers, tomatoes or salsa, and...corn tortillas. Migas can be a great way to use up corn tortillas. In my case, I had a brand new package of corn tortillas, so I layered some scrambled eggs I made with onion, sweet Italian pepper, greens, and some basil. Delicious! Migas is a much better name than scrambled egg taco, don't you think?

 My Almost Migas were so good that I had to have them again. This time I topped them with a bit of leftover Cuban red sauce. Enjoy!

Leftover Power: Eggs Simmered in Tomato Sauce

Yes, I overcooked my eggs by a small amount! Please don't judge...too harshly.

After creating Mexican Casserole with diced tomatoes, I tried a variation with tomato sauce. I purposefully kept some of the sauce to the side to see if I could do something interesting with the leftovers.

I have to admit this isn't quite a full recipe yet. I used leftovers because I wasn't convinced that going to all the trouble of creating tomato sauce just to cook some eggs in would be worth the time. Read on to uncover my verdict.

One recipe that I had never tried before was eggs baked in tomato sauce. I cooked my in the skillet since I was just cooking for one. Since I couldn't stir the sauce while the eggs were cooking, the eggs of the sauce did get a little brown. Maybe I had the heat a little too high?

This was still a great meal! I had previously thought that eggs and tomatoes would not really go to together. Turns out, all those recipes for eggs and tomato sauce that I have seen in tons of cookbooks are there for a reason.

My tomato sauce had lots of onions and garlic. The other vegetables were jalapeno, bell pepper, corn, and black beans. I spiced this version with smoked paprika and cumin.

I put the sauce in a small non-stick skillet, heated it up over medium until bubbling, stirring occasionally. Once bubbling, I cracked two eggs over the top and placed a lid on the pan. I have no idea how long the eggs cooked. I cooked them until they looked how I like them. For someone who has tried again and again to poach eggs unsuccessfully, this technique is a great alternative to poaching.

This is what I started with.

If you feel like you need some proportions or would like to see some recipes, here are a few that I found that I thought looked yummy:

• Baked Eggs in Tomato Sauce from Knife Fork Swoon
• Baked Eggs in Tomato Sauce from Good Thymes and Good Food
• Here is a version cooked in a skillet: Eggs Simmered in Tomato Sauce from The Splendid Table
• I wouldn't have thought of using polenta! Baked Eggs in Creamy Polenta and Pepperoni Tomato Sauce from Megan Palmer for Cooking Channel

Enjoy!

Eggs, Part 2: Scramble

Scramble or omelet. Call it what you may. When I'm being dainty, I have the correct vegetable to egg ratio to keep the eggs together. The rest of the time, I have too much stuff in the pan and I end up with a scramble.

There is still a possibility of an omelet!

The omelet holds a dear place in my heart. It was the first dish I ever learned how to cook and my daddy taught it to me. My favorite version (and the recipe I have included) is still pretty similar to those first omelets I learned how to make.

I hate slimy eggs so I cook both sides. Guess I will just enjoy a scramble.

Scrambles have become a favorite dinner. Z. and I are the masters of meals that take an hour so to cook, so I appreciate this meal for its quick cooking time. What takes the most time is cutting vegetables and cooking the onions. Chopping vegetables is meditation for me, so I don't mind that part. Onions take awhile to cook, about 10 minutes just to get translucent onions on medium-low to medium heat. If you want a really quick meal, don't add onions. In this one instance, my feelings won't be hurt.

I have so many different variations of the scramble to share with you that I am going to give the scramble variations their very own post. Check back to see what my favorite ingredient is in a scramble. You just might be surprised!

Ace's Favorite Scramble

by Ace Nation

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Ingredients (serves 1)

• 1-2 teaspoons canola oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup crimini mushrooms, stems included, diced
• 1/4 cup summer squash (yellow squash or zucchini), chopped
• 1/2 cup peppers, such as bell pepper or Italian sweet peppers, seeds removed and diced
• 3 large eggs
• 1-2 teaspoons milk or 1/2 & 1/2
• 3-4 fresh basil leaves, if available, torn into pieces
• Salt and pepper, to taste

Instructions

In a bowl, beat the eggs and milk or 1/2 & 1/2. Season with salt, pepper, and basil if using. Set aside.

In a non-stick skillet, heat oil over medium heat.

Add onion and garlic, stirring occasionally, cook until onion becomes translucent, 5-7 minutes.

Add remaining vegetables, stirring occasionally, cook until peppers are tender, about 5 minutes.

Add egg mixture to pan. Very gently, stir when the eggs have begun to set up. Cook until eggs are desired consistency. Serve immediately.

Enjoy!

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Eggs, Part 1: Provencal-Inspired Veggie and Egg Gratin

 

Eggs require little introduction. Eggs are an essential in the cheap household's refrigerator. They taste great, are versatile, and reasonably cheap (when on sale). I eat eggs probably twice a week, if not more. Fried eggs make a quick breakfast, scrambles or omelets are a favorite dinner, and a baked egg dish, like the following provides a nice variation.

My version is adapted from a recipe I found in Martha Rose Shulman's Mediterranean Harvest. I'm going to invent a word: cheapskating. Omitting the cheese is my first step in cheapskating a recipe.It means doing something that takes away pleasure from your life in order to save some money. I also changed the recipe by including some of my favorite vegetables like kale, Italian sweet peppers, and summer squash. Don't forget the bread crumbs! I've heard buttery bread crumbs referred to as the poor (wo)man's Parmesan. I would have to agree. Enjoy!

Provencale-Inspired Veggie and Egg Gratin

by Ace Nation

Keywords: entree vegetarian eggs vegetables

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Ingredients (serves 2-4)

• Non-stick cooking spray
• 2 tablespoons olive oil, divided
• 1/2 onion, finely diced
• 2 cloves garlic, minced finely
• 2 cups kale, chopped
• 2 Italian sweet peppers, seeds removed, chopped or 1/2 cup red, orange, or yellow bell pepper, chopped
• 1/2 cup summer squash, such as zucchini or yellow squash, diced
• 3 large eggs
• 1/2 cup milk
• 1/2 cup cooked white rice
• 1/4 chopped parsley
• 2-3 tablespoons bread crumbs
• Freshly ground black pepper
• Kosher salt

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Spray a baking dish with non-stick cooking spray. Set aside. I use a 6 cup Pyrex baking dish.

Heat 1 tablespoon olive oil and butter, if desired, in a large skillet over medium heat.

Add onion and garlic to the pan, stirring occasionally, cook until onion begins to soften, about 5-7 minutes.

Add kale, peppers, and summer squash. Stirring occasionally, cook until kale is wilted, about 5-7 minutes. Remove from heat and allow to cool slightly.

In a mixing bowl, beat eggs. Season with black pepper and kosher salt. Add cooled vegetables, rice, and milk. Mix until combined.

Pour into prepared baking dish.

To make the bread crumbs, heat 1 tablespoon olive oil in a small skillet over medium heat. When warm, add the breadcrumbs, season with salt and pepper, and toast until lightly golden, about 2 minutes.

Evenly spread the bread crumbs over the top of the egg and vegetable mixture.

Bake gratin between 30-45 minutes. To make sure the gratin is completely cooked, a knife inserted into the middle should come out clean but the center should still be rather soft. Let cool about 5 minutes before serving.

Enjoy!

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