Mediterranean Migas
05-Dec-08
We’ve been riffing on this one for a while. As a more basic variant, eggs and sun-dried tomatoes served with pita and tzatziki is great all day long. The chips give it some good migas texture, and like any migas dish it’s a good way to get rid of the bottom-of-the-bag chip fragments. Easy, cheap, and deceptively exotic meal in 8 minutes.
- 2 large eggs
- 4-8 sun dried tomatoes
- 3/4 cup of Stacy’s Plain Pita Chips, in fragment/crumb form
- tzatziki
- salt, pepper, extra virgin olive oil
- Heat the oil in your pan over medium heat.
- Add the tomatoes first and saute for 3-5 minutes, just until they get fragrant.
- Add chips. Add eggs (scrambled, with salt and pepper) immediately after, or wait for a minute to add if you like your migas less crunchy.
- Serve with tzatziki as a garnish to taste.
I haven’t tried this with onion, but I bet some raw red onion as a garnish would be nice as well.