HUEVOS RANCHEROS
Steps:
- Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
Nutrition Facts : Calories 360, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 228 milligrams, Sodium 430 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 16 grams
MIGAS CON HUEVO
Someone very very kind at Zaar helped me find this (correctly spelled!!) recipe! I am so greatful. My grandmother made this when I was growing up all the time. I can't wait to make this for my kids. Its awesome!
Provided by HOTTOPOT
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tear tortillas in small pieces.
- Fry in skillet in hot oil until crisp.
- Add onion to hot oil just before tortillas are done.
- Drain excess oil.
- Beat eggs in bowl.
- Add eggs, salt and tomato sauce to pan and scramble.
- I would also scramble in 1/2 cup mild shredded cheese and as a personal prefrence I'll use a little more tomato sauce!
Nutrition Facts : Calories 103.3, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 134.4, Carbohydrate 6.6, Fiber 0.9, Sugar 1, Protein 7.1
MIGAS CON HUEVOS
SPANISH TAPAS RECIPE: Currently fashionable among the Spanish, this dish is a core recipe among La Cocina Pobre - The Cuisine of the Poor. Spanish comfort foods, cheap and easy to prepare.
Provided by Member 610488
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut or tear the bread into small pieces. Heat the 2 tbsp olive oil in a large heavy-bottomed frying pan over medium heat.
- Add the bread pieces and toss to coat. Keep stirring until the bread is lightly golden (3-4 minutes). Remove and drain on paper towels. Season with salt and pepper and allow to cool.
- Heat 2 tbsp of oil in the same frying pan. Add the onions, garlic and peppers and stir until softened, about 10 minutes.
- Add the ham, chorizo and paprika and continue to cook on medium high until lightly browned, 10 minutes. Sprinkle with half the bread pieces and stir through. Remove from heat and keep warm.
- Heat the remaining oil in a clean frying pan and when hot, crack the 4 eggs into the pan. Scoop hot oil over the eggs so the outer edges become crispy while the inner yolk is still liquidy and soft.
- Remove eggs and drain the oil off.
- To serve, divide the remaining breadcrumb mixture among 4 serving bowls, top with the warm ham mixture and top this with the fried egg.
Nutrition Facts : Calories 1745.7, Fat 65.4, SaturatedFat 13.8, Cholesterol 237.9, Sodium 3533.6, Carbohydrate 237.7, Fiber 12.7, Sugar 23.7, Protein 49.2
MIGAS CON HUEVO
Instead of having the same old boring eggs and bacon, shake it up a bit with this traditional Mexican-style breakfast favorite!
Provided by Hannah Biffel
Categories Breakfast Eggs
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- Beat eggs in a bowl until frothy. Add tortilla strips and let soak a few minutes.
- Add tomato, onion, jalapeno peppers, and a bit of Cheddar cheese to the egg mixture.
- Spray a skillet with nonstick spray and heat over medium-high heat. Add garlic; cook and stir to brown lightly, about 1 minute. Pour in egg mixture; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper.
- Reduce heat to low and sprinkle remaining Cheddar over top. Cover and cook until cheese is melted, 2 to 3 more minutes.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 31.3 g, Cholesterol 349.5 mg, Fat 22.5 g, Fiber 5 g, Protein 24 g, SaturatedFat 10.8 g, Sodium 378.8 mg, Sugar 4.9 g
More about "migas con huevos food"
MIGAS - WIKIPEDIA
From en.wikipedia.org
Main ingredients BreadAlternative names MigajasPlace of origin IberiaServing temperature Warm
HUEVOS CON MIGAS | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
Total Time 20 minsCalories 415 per serving
- Heat the oil in a deep skillet or Dutch oven over high until it's hot but not smoking. It may seem like a lot, but you'll see that the tortillas are very absorbent. Drop a piece of tortilla into the oil and listen for a sizzle. When you hear it, add the rest of the tortillas. Stir them with a wooden spoon while they cook. They will soften as they soak up the oil then turn crispy. Right after this happens, carefully pour off excess oil and turn the heat to low.
- Add the egg mixture to the pan and scramble together with the fried tortillas. Taste and add more salt if needed. Serve immediately topped with a spoonful of salsa and sliced avocado. Serves 4.
EASY MEXICAN MIGAS RECIPE - A SIMPLE PANTRY
From asimplepantry.com
5/5 (5)Total Time 10 minsCategory BreakfastCalories 367 per serving
- Heat canola oil in a large skillet over medium, medium-high heat. Cut the tortillas into thin strips then add to the hot oil and fry until crispy, about 5 minutes.
- While the tortilla strips fry, whisk together the eggs and milk in a medium-sized bowl until bubbly, about 2 minutes. When the tortilla strips are done, reduce heat to low, push the strips to one side of the pan, then add the egg to the bare part of the pan and gently scrape with a spatula, scrambling the eggs until cooked through, about 3 minutes. Fold the tortilla strips into the eggs as they cook, then sprinkle with salt and pepper and serve with your favorite toppings as desired.
16 SPANISH EGG DISHES YOU NEED TO TRY - SPANISH SABORES
From spanishsabores.com
Reviews 14Published 2015-06-21Estimated Reading Time 6 mins
- Tortilla de Patatas (Spanish Potato Omelet) If you only try one Spanish egg dish, make it this one. Tortilla de patatas (also commonly called tortilla española) is easily one of the most popular dishes (egg-based or otherwise) in the entire country.
- Huevos Rotos (Broken Eggs) Huevos rotos is one of those dishes that can vary greatly from region to region. But the basic concept is always the same: eggs fried in olive oil, yolks nice and runny, laid atop fried potatoes.
- Pisto con Huevo (Ratatouille with Fried Egg) Zucchini, tomato, onion, potato, and bell pepper are stewed together to create a rich, slightly sweet pisto.
- Huevos Rellenos (Deviled Eggs) One of the easiest Spanish egg dishes is simple deviled eggs. Spanish deviled eggs usually involve some type of seafood and are often made using canned tuna, tomato paste, mayonnaise, and a light sprinkling of paprika.
- Tortilla Francesa (Scrambled Egg Omelet) A “French omelet,” as it’s called here in Spain, is a thin layer of scrambled egg often folded in thirds. It is eaten by itself or with a quick sprinkling of salt.
- Revuelto (Scrambled Eggs) A revuelto, or “scramble,” is another Spanish egg dish that is ripe with possibilities. Revueltos are always served with one or two other ingredients mixed in.
- Salmorejo. Okay, so this one might be a bit of a stretch…but the secret ingredient in the best salmorejo recipe is a hard-boiled egg! And no, not the one that gets diced up on top as a garnish along with bits of cured ham.
- Migas con Huevo (Sautéed Breadcrumbs with Egg) Migas are Spain’s answer to North American-style stuffing. They are made from chunks of day-old bread that have been rehydrated with saltwater and pan-fried with sweet bell peppers, garlic, chorizo, and pancetta.
- Huevos a la Flamenca (Baked Egg and Vegetable Skillet) Huevos a la flamenca, literally “flamenco-style eggs,” might just be the ultimate brunch food.
- Ensaladilla Rusa. Few things hit the spot on a scorching summer day in Spain better than ensaladilla rusa. Despite its name (“Russian salad”—and yes, it does have roots in Moscow), it’s now one of the most typical tapas you’ll find in Spain!
RECETA DE MIGAS DE QUESO - QUERICAVIDA.COM
From quericavida.com
- Calienta el aceite en una sartén grande a fuego medio. Fríe las tortillas lentamente hasta que estén doraditas y crocantes. Retíralas de la sartén con una cuchara ranurada y colócalas en un plato cubierto con servilletas de papel para que absorban el aceite.
- Vuelve a colocar la sartén en el fuego y saltea la cebolla hasta que esté transparente, por unos 3 minutos.
- Vuelve a colocar las tortillas crocantes a la sartén, agrega los huevos y revuélvelos hasta que cubran las tortillas, por unos 3 minutos. Sirve con queso.
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