So back to my recipe bucket list…
I had some leftover filling from my empanada mix from the day before when during my Sunday morning googling, I came across a migas recipe again. Yep, breakfast was sorted.
Traditional Spanish migas, which translates to ‘crumbs’, was apparently a very common dish among shepherds while they were away tending to their livestock. They would essentially moisten stale bread with water, throw it in a pan over a campfire, add whatever herbs they had on hand and allow the bread to cook slowly until it reached a crumbly and almost fluffy-like consistency. These crumbs would then be served with whatever protein or vegetables the shepherd happened to have left.
The Tex-Mex version of migas is essentially an ‘everything but the kitchen sink’ kind of deal. You can use whatever ingredients you want to create your ‘salsa’, then add to that some tortilla chips, eggs, cheese and you are pretty much set to go.
True, I began this recipe with leftovers, so of course I continued with the Spanish flair by adding more manchego cheese, this month’s Cheese, Please! Recipe Blog Challenge from Fromage Homage. However, you can substitute, if needed, with a cheese that melts well but has some bite; yes, you can use cheddar, but pecorino would be so much better.
The migas recipe below is not a leftover recipe, so no, you don’t have to make empanadas first.
Capsicum, Corn and Manchego Migas
Inspired by gimme some oven.
- 3 tablespoons olive oil (divided)
- 1 red capsicum (sliced into thin strips)
- 1 corn cob (unhusked)
- 1 clove of garlic (unpeeled)
- 1 small red onion (unpeeled, cut into quarters)
- 2 firm-ripe red tomatoes
- 150g Manchego cheese (grated)
- 6 eggs
- 2 corn tortillas
- 1 canned chipotle in adobo sauce
- ¼ cup fresh coriander leaves (roughly chopped)
- ½ teaspoon thyme
- ¼ teaspoon garlic salt
- 4 corn tortillas to serve (optional)
- Avocado to serve (optional)
- Preheat the oven to 200°C.
- Place the capsicum strips on a baking tray, drizzle with one tablespoon of olive oil and thyme and bake for 15 minutes, tossing once half way through.
- Place the unhusked corn cob on another baking tray and bake for 15 minutes. Allow to cool slightly before peeling back the husk, removing the silk and cutting the kernels off the cob with a sharp knife.
- Lower the over to 180°C.
- Cut the two tortillas into small triangles, and lay them out on a baking sheet, making sure that the pieces are not touching. Drizzle over one tablespoon of oil and the garlic salt. Bake for 8 to 10 minutes, keeping a close eye on them. Remove from the oven and set aside to cool.
- Meanwhile, Place a cast-iron skillet over medium-high heat but do not add any oil.
- Add the garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over.
- Let vegetables cool slightly, then peel off skins.
- In a blender, combine vegetables with chipotle chile and coriander leaves. Pulse until coarsely pureed and empty into a mixing bowl.
- Add ¾ of the shredded manchego cheese and stir to combine with the salsa.
- Return the pan to medium-high heat and add the remaining oil.
- Thoroughly whisk the eggs in a bowl and add them to the pan. Allow them to cook for a couple of minutes before scrambling.
- While the eggs are still wet, add the salsa, roasted capsicums, corn kernels and tortilla chips. Stir gently to combine.
- Sprinkle with the remaining manchego cheese, top with avocado pieces and serve in heated tortilla wraps.
Note: You could just add the chopped up capsicum and corn kernels to the pan before scrambling the eggs, but you do get a much richer, almost caramelised flavour if you roast them in the oven… it all depends on how much time you are willing to invest…