Leftovers Migas

Black Krim From The Garden

Gorgeous tomatoes picked fresh out of the garden demand attention.  It would be a crime to hide their beauty.  So, with a little thought, we decided migas would make the perfect companion.  Even better, this is a great way to put some leftovers to good use.

Migas
for 1

2 eggs
1/4 cup pico de gallo
1-2 Tablespoons chunky salsa, cilantro rich
1 handful thin tortilla chips (preferably unsalted or lightly salted)
1 teaspoon butter or olive oil
1 jalapeño, finely diced, if desired
fine sea salt
freshly ground black pepper

grated cheese, to top, if desired

In a bowl, whip eggs aggressively.  Add pico de gallo, salsa, a pinch of salt and a turn or two of freshly ground black pepper.  Stir to combine.  Set aside.

Using your fingers, crumble tortilla chips into a bowl.  Pieces should be 1 inch or so in size.  Or, crumble to your desired size.  Set aside.

Melt butter in a small frying pan.  Coat the bottom of the pan.  Add diced jalapeño. Sauté briefly.  Add eggs and crumbled tortilla chips.  Cook eggs gently over moderate heat.  Eggs should be creamy and tender.  Do not over-cook.  Plate and serve with a sliced tomato.

Lets eat!