Sunday, February 17, 2008

Exotic "Leftovers" - Eggs Migos again!

This is a weekend institution when I am in California - I love the fresh corn tortilla taste with the fresh red peppers, jalapeno peppers, vine tomatoes, avocados, shallots, cilantro, jalapeno jack pepper cheese and shot through with bit of deli meat. And eggs.

The trick is to wake up motivated to cut veggies. If you're sane, you're not.

So, start by going into the kitchen and start the coffee. Grab the bag of tortillas at the back of the refrigerator, waiting faithfully and patiently for you to remember them again. They can do this for months.

You start with browning some 1-2 inch tortilla strips in brown sesame oil. While that is browning on low to medium, chop the jalapenos and onions and red peppers real fine and layer over the tortilla. That will take several minutes. While that is cooking slowly, dice the tomatoes and add some balsam vinegar and sugar and let marinate. Break 3-4 eggs in a bowl and whisk, add some cumin, soy, sea salt and black pepper. Dice half the avocado into medium sized pieces. Take a few slices of whatever deli meat you have and dice it into small pieces. Chop some cilantro.

Let's see about now, the coffee should be ready so pour yourself a cup. Cut a small block of the cheese and grate it.

About now the corn tortilla-onion-pepper base is ready for the next layer. Add the meat and some cilantro. Stir. After a minute of two, add the tomato mix, and stir/cover, then add the rest of the cilantro and the avocados. Stir. Cover. After a minute, pour the eggs mixture carefully and evenly, and stir to make sure it cooks evenly, then add the cheese, and cover.

Let it cook slowly for a minute, then take the lid off - check for egg done-ness - and serve immediately.


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