Simple Tex-Mex Migas
Patio dining, sun shining all around you, with a cold drink in your hand. There's nothing better than eating out in the Spring. The Texas heat isn't sweltering or life-threatening yet, and everyone is itching to be outside. It's such a fun time of year. It got me thinking about how good it is that life moves in seasons. Do you ever notice how every Spring people are just waiting at the door to be let out? Or how every fall comes around and we are all so ready for pumpkin spiced anything? I totally do this. And I guess it depends on how you look at it. I think most of us think it's total discontentment with where we currently are, but part of me thinks it's good and right.
Each season of the year holds something special for everyone. Memories come flooding back, new sounds fill the air outside, and new activities become available. The anticipation of each bring it's own newness and excitement. I love to soak in the richness of each one and as I hit a point of satisfaction with the current season, my heart and mind long for the season to come. From what I've noticed, I don't think I'm alone in this. We need change, rotation, and familiarity all at once. The seasons bring us just that.
In springtime, nothing beats brunch with migas. It's a hodge-podge scramble of all things good in this world, and a favorite for slow Saturday breakfasts in the Red home. I had some at my sister-in-law's bachelorette weekend and decided to make a quick simple dinner of migas a couple nights later.
This recipe totally came from a random assortment of ingredients we had in our pantry and fridge. If we had any tomatoes I would have chopped those up and added them to the eggs as well. We also topped our eggs with some freshly homemade sauerkraut....because who doesn't love something crunchy and salty? Trust me, sometimes the most bizarre things are most divine.
1 tablespoon extra virgin unrefined coconut oil
1 medium yellow onion, thinly sliced
splash of milk
1 (15 ounce) can black beans, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups water
3 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 small red onion, thinly sliced
4-8 flour tortillas
Heat up coconut oil in a large frying pan over medium-low heat. Slice up an onion and toss it into the hot pan. Cover the pan with a lid (or a large plate if you don't have one) and sauté until tender and golden, about 7-10 minutes. I rarely time these things, just watch to make sure it's becoming tender and not burning. If it's getting too dark too quickly, simply turn down the heat a little.
While the onions are cooking, crack open 8 eggs into a large bowl and whisk with a splash of milk. Any milk will work great, dairy or non-dairy. Keep this at a side for just a minute.
Drain and rinse black beans and throw into the pan as well. Add salt, pepper, chili powder and cumin, stirring with a wooden spoon.
Pour your egg mixture into the frying pan and scramble. Keep the heat at medium-low so you get a soft even scramble. Just keep mixing it up with a wooden spoon. You can honestly add any other extra's here: diced tomatoes, fresh cilantro, etc.
While the eggs are cooking, bring water, red wine vinegar, sugar and salt to a boil in a small saucepan. Slice a red onion and add it to the pot, cooking at a rolling boil for 10 minutes. When done, drain off liquid and set onions to the side in a small serving bowl.
Wrap tortillas in foil and place them in a warm oven. Once everything is fully cooked, serve everything family style on separate plates for everyone to create their own migas.
As mentioned above, we served ours with homemade sauerkraut, salsa and our cooked red onions. We also used tortilla chips to scoop up our scrambled eggs and salsa. Enjoy!