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.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.