Migas has many different variations, yet the common requirement is scrambled eggs with crunchy crushed tortillas. Basically, this is like eating mixed-up tacos for breakfast. It’s great for crowds or picky eaters since all the fixings are dished up separately—“help yourself” style. Serve with a black bean salad for a robust brunch.
Spoon peppers with adobo sauce into an ice cube tray. Once they’re frozen, transfer cubes to an airtight container. Drop the cubes into soups and stews for kick.
Adjust heat levels as needed. For milder heat, replace chipotle peppers in adobo sauce with chopped or pickled jalapenos.
Preheat oven to 350 F (180 C).
Whisk eggs with 1/4 tsp (1 mL) salt and set aside. Sprinkle remaining 1/4 tsp (1 mL) salt over diced tomatoes. Place tomatoes in strainer set over a bowl to drain while preparing remaining ingredients.
Brush both sides of 4 tortillas with a little oil, and then stack. Chop into small bite-sized pieces. Spread out on baking sheet, and bake in preheated oven until crispy, stirring occasionally, about 15 minutes. Wrap remaining 12 tortillas in foil and place in oven. Turn off heat and let them warm.
Once tortillas are crispy, heat 1 Tbsp (15 mL) oil in large skillet over medium heat. Add onion and bell pepper. Partially cover. Stir often, until soft, about 8 to 10 minutes. Stir in chipotles.
Reduce heat to medium-low, and add eggs. Stir constantly, just until curds form, about 2 minutes. Add three-quarters of the tortilla chips and continue to cook until eggs are almost set. Add tomatoes and remaining chips. Continue to cook until eggs are done as you like.
Turn into serving bowl and serve on warm tortillas with all the toppings.
This recipe is part of the The Brunch Club collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.