Migas

Readers, when you're doing a project like this you are keenly attuned to certain ingredients and pieces of cooking equipment that are unusual, that sort of lodge in your brain as something to keep an eye out for. This is why, if you were in Market Basket with me not too long ago, you would have heard me gasp, "Veal Tongue!" Adam and Teena know what I'm talking about.

So I was cleaning out my fridge a few days ago and pitching some stuff when I grabbed a foil-wrapped package of something not well-wrapped at all actually--it was a bunch of corn tortillas from Mexican take-out that were kind of dried out from air exposure. I had one hand on the garbage can when I suddenly gasped "stale corn tortillas!"

I had one of the key componants of Migas right in my very hand.

You won't find migas on the breakfast menu here in New England--in fact I'm betting that most northerners have never heard of it. If you're Jewish and matzo brei is or was part of your life you'll have an inkling of what I'm about to describe--this is basically a homestyle, use-the-leftovers type of a meal that involves bacon, onion/garlic, chilies and tomatoes scrambled up with some eggs, refried tortilla pieces, and shredded cheese.

Sounds good? It is good. Really satisfying. It won't win a beauty contest, but that's not what it's for now, is it?

You start by frying some bacon and setting aside, then frying some ripped corn tortillas and setting those aside too. Then saute onions, garlic and chilies, add crumbled bacon and tomatoes and cumin. Then stir in the fried tortilla pieces and pour on the eggs and sprinkle on cheese--stir til set.

That's it! You might have these ingredients in your fridge. Why not look? Or, maybe it's time for some Mexican take-out?