Lastly, it’s worth noting that the coulis seems to be a real staple in Torres’ cooking. This looks like a very satisfying breakfast and also a wonderful way to use up leftover arepas.

lol. tomato sauce with onion and butter. Preparation. Some of my favorite Austin memories are of migas and champagne filled brunches – I haven’t lived in Austin for awhile and have gotten quit good at replicating the Tex-Mex standard. Cook, stirring occasionally, until the eggs are barely cooked into moist curds, about 1 minute more. I think I’ll be making this very, very soon. Give everything a mix, so that the tortillas mix as evenly as possible with the eggs, and when the eggs are done, remove them from the heat and immediately add them to your serving dish. She recommended using half flour tortillas and half corn, and her only ingredients were sliced tortillas (pan-fried, not deep-fried), eggs, white onions, fresh tomatoes, salt, and pepper.

Awesome! I made a similar recipe recently but used a can of fire-roasted tomatoes because the ones at the market were not at all nice. I’m so excited. 1/2 white or Spanish onion, minced (Torres says the white onion is more commonly used in Mexico) This sounds delicous. No, no, no. ©2020 Epicure’s Table. For those who have folks with tender tongues at table, rather than taking the heat level down for everybody to suit one person, we provide a little sour cream, (or crema fresca, or créme fraîche). Mmmm – looks good – I also love Suenos, I would have loved to sit in on a demo from her. Chipotles in adobo keep covered in the refrigerator for quite a while, especially once taken out of the can.

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... migas with tomato-chipotle coulis. Plus, when it comes to budget-friendly meals, you really can’t beat the humble egg and tortillas. New here? These turned out very pretty. We finished every bit between two people. May have to try it out sometime soon! And by the way, migas means “crumbs” in English. Hmm! Yours look and sound so good. Adapted from Sueños Restaurant, NYC. I also wanted to let you know that all of the links in you good reads section have disappeared, at least to me. Hmmmm… did your friend mention Chilaquiles?

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Start by making a quick salsa by halving your cherry tomatoes, then mix them in a bowl with diced jalapenos, chopped cilantro, olive oil, vinegar, salt, and pepper. Reduce the heat to medium-low and cook, stirring frequently, until reduced to about 2 cups (16 fl. Repeat until the eggs are just beginning to form moist curds, about 1 minute. And you probably have most of the ingredients in your kitchen (vinegar, garlic, onion, tomato (or ketchup for the cheaters)). I can’t wait to try your version! A agree with mger about baking the tortillas … I have been doing it that way for years and the result is always delicious. Now I’m tempted to make them at home rather than trek out on Sunday mornings . 4 tablespoons oil (a mixture of corn and olive oil works best)

Love brunch as much as I do? You might want to check out the comment guidelines before chiming in. Mmm, this looks wonderful. Stir in shredded cheese, 2 tablespoons cilantro and reserved tortilla pieces. I love breakfast for dinner! If you love this, I would highly recommend you try making Chilaquiles some time– also such a delicious and authentic Mexican morning treat! Long time lurker, first time poster!

I can’t wait to make this one!

We usually just throw in some fresh pico or salsa, yes, we always have some in the fridge, along with some sauteed veggies and black beans and cheeeeeeeese!

I got the Mexican chorizo which you can get at carnicerias (mexican butcher shops). Save my name, email, and website in this browser for the next time I comment. Hands down. I recently noticed you’re in Technorati’s Top 100. Add the beaten eggs and cook for about 5 minutes or until cooked. Huevos Pericos (Scrambled Eggs with Tomato and Scallions), Aborrajados de Plátano (Ripe Plantain Fritters), Sancocho de Gallina (Chicken or Hen Sancocho), Arepa with Beef Liver in Creole Sauce (Arepa con Higado en Salsa Criolla), To serve: Chorizo, avocado or beans(optional). Amber — No, I used parsley. But what is a frittata? We toss in the tortilla chips near the end of the cooking process, never with the eggs, because they get too soggy. Whatever the case, Chorizo is ALWAYS good. Organic tortilla chips popped in the toaster for a minute make a great substitute for fresh ones.

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I’m not much of an egg eater..but my husband is.


See, now you have me all craving these, while I sit here with my cold cereal for breakfast.

I will have to try your tomato mixture :).

I use only tortillas with the short list of ingredients.

You can serve this dish with Colombian chorizo, avocado and beans on the side. I can’t wait to make this again.

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But I have to admit: this tomato coulis is genius!