Note to self: whenever pal Heather from Girlichef calls with a new cookbook spotlight invite, don’t even wait to hear what it is, just say yes. It’s always thrilling when a fellow blogger branches out into print, I think we bring such a fresh approach to cookbooks. And even though, frankly, my cookbook buying has slowed to a trickle in recent years, just holding an exciting new release in my hands reminds me of how therapeutic it can be to sit and flip through the glossy pages of a good one. Today I’m helping to celebrate the publication of The New Southwest by Meagan Micozzi, aka Scarletta Bakes. Surprisingly, Meagan is not a native Southwesterner, she’s an Eastern raised girl who happened to find love and culinary inspiration in the dessert of Arizona. If this first recipe is any indication, it’s going to be a fun ride.
I love that we’re starting with this humble meal. I guess you would technically label it breakfast, but we ate it for dinner, and were very, very happy. Migas, meaning ‘crumbs’, is a Southwestern breakfast dish made with egg and leftover tortillas. The magic here is in the simple but hearty ingredients. Meaty mushrooms, thick crunchy corn tortilla strips, leeks, and buttery Manchego cheese. It’s the kind of meal that most of us might throw together at the end of a long day, but if you follow Meagan’s simple road map, you’ll end up with something way more satisfying than scrambled eggs.
Surprisingly, the dominant flavor that rings out from this dish is the toasted corn of the fried tortillas. You could use ready made tortilla chips, but why would you? Homemade are the easiest thing to make on the planet. I mean that literally. And fresh tortillas have a heftier body to them, less salt, and way more corn taste.
And what’s not to love about creamy slow cooked scrambled eggs? It’s hard wired into our dna.
This recipe is a good excuse to haul out your cast iron skillet, it’s all you’re going to need. You’ll quick fry the tortillas in it, then saute the mushrooms and leeks, and finally swirl the eggs over low heat until they are just cooked through.
Manchego cheese is awesome. It’s a little pricey, but you don’t need much, and the flavor is sharp and nutty…just the thing for eggs. Don’t even think about substituting a flavorless cheese like Monterey Jack.
- 4 5 inch corn tortillas
- 1 1/4 cup vegetable oil, divided
- 10 large eggs
- 1/4 cup heavy cream
- salt and freshly ground black pepper to taste
- 8 oz brown baby bella (cremini) mushrooms, brushed clean (about 21/2 cups)
- 1 leek, ends removed, and chopped
- 2 Tbsp minced fresh garlic
- 1 cup shredded Manchego cheese
- To make the corn strips, cut the tortillas in half and then into thin strips, about 1/2" wide.. Heat 1 cup of vegetable oil in a skillet over medium-high heat. In batches, fry the tortilla strips for 1-2 minutes, or until browned and crispy, flipping them about halfway through. Set them on paper towels to cool.
- Whisk the eggs and the heavy cream together in a large bowl. Season to taste with salt and pepper. Set aside.
- Remove the oil from the pan used for frying the tortilla strips. Add the remaining 1/4 cup oil and heat over medium heat. Saute the mushrooms for about 3 minutes. Add the leeks and cook for another couple of minutes. Add the garlic and saute for 1 minute.
- Pour in the egg mixture and cook, stirring constantly, in a circular motion until the eggs begin to solidify. Stir in the fried tortilla strips. Continue cooking and stirring until eggs are cooked through.
- Remove from heat, top with cheese. Serve right away.
Recipe from The New Southwest
I’ll be cooking new recipes from Meagan’s cookbook for the next 2 weeks, I can’t wait.