Tuesday, October 12, 2010

Migas: More Corn Chip Cuisine

A few days ago, we posted our recipe for egg-filled burritos. No stove required. Amazing to learn that you can cook eggs in your rice cooker. That recipe is also in our ebook (see above right to order), which outlines our whole system: 20 ingredients, some condiments, 14 meals, no stove, no chopping, (almost) no mess. If you have a kindle, you can order from Amazon!

Here is a recipe not from the book: it uses one ingredient common to the college dorm that is not among our crucial 20: the humble corn chip.

Have you ever heard of migas? I learned about them from one of Martha Shulman's cookbooks. Maybe this one.

Migas are eggs scrambled with corn chips. Easy and good.

2 eggs
handful or more of corn chips, stale OK
Cooking oil
¼ cup frozen chopped onions
¼ cup frozen chopped peppers
½ cup cheddar
Salt and pepper to taste

Two large eggs will make a large serving. Start by adding one to two teaspoons of oil to the rice cooker and let it heat up for a minute. Add ¼ cup onions (more if, like me, you love onions) and then add ¼ cup frozen bell peppers to the oil and let them cook. Season the vegetables to taste with salt and pepper or, as always, use Cajun seasoning. When they have cooked for a few minutes, crack your eggs directly into the rice cooker and stir thoroughly (be sure to use a wooden or plastic stirrer to protect the non-stick coating) until the eggs have cooked through.

Before the eggs are done, throw in the corn chips and, if you want, salsa. Stir a bit more, then serve. No matter how you do this, it's good.

If all you have are eggs, salsa, and chips, it's still good. Remember: salsa has onions and peppers already. the work's been done for you.

Do you cook with corn chips?

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