This breakfast migas makes good use of any bread that needs using. Migas is a Spanish, Portuguese and Mexican dish (migas translates to "crumbs") with many variations. The Mexican version involves scrambled eggs and tortillas but in this case I used eggs, sucuk and sourdough because that's what I had. It makes for a hearty but delicious winter breakfast.
We bought back two loaves of lovely sourdough on our recent trip to Tamworth. While we tried some on the day that we got them so I could see what they were like, there was so much food that we couldn't finish them although I didn't want to throw them away. It was also a good three days later that we arrived home. So like a bit of a weirdo, I brought both loaves home with the intention of making something with them. These migas were enough to feed 3 to 4 people and I also used up a dozen eggs that also needed using. It was also one of the easiest breakfasts that I've made with an excellent taste to effort ratio.
Speaking of minimising waste, I recently met up with my dear friend Celia. You may know of her blog figjamandlimecordial where she bakes wonderful breads and makes delicious chocolates. We met up for dinner recently and she asked if she could give me some wax wraps. "I'm on a crusade," she said smiling cheekily.
Reusable vegetable and fruit bags
She handed me a big furikoshi bag full of things (and my gift of smoked apple butter looked so small in comparison). In it she gave me some home made beeswax wraps. Have you ever used them? You can use instead of cling film and to cover bowls and jars. She said noted that it also worked remarkably well with cut avocado.
Dish scrubbers and cleaning cloths and BYO cutlery pouch and straw
Then there were a collection of drawstring lace bags-she used lingerie lace to make recyclable bags for buying your fruit and vegetables to avoid using the plastic bags. Then there were some cotton dishcloths and a knitted scrubber (that are fantastic!) as well as a pouch to hold cutlery so that you don't need to use disposable cutlery if you go to a casual place (she brings her own cutlery) and a metal straw big enough for bubble milk tea. If you want to learn how to make wax wraps she has a tutorial here which is very handy as they can be expensive to buy, especially if you need the large sheets and you can use them for all food except for meat. And you can also read all about her waste reduction initiatives here too!
As for us, the migas disappeared quickly because it was so tasty. I did make Mr NQN a stuffed bread for lunch with the other loaf but then I found that he hadn't eaten his lunch for two days! That made me very cross because it was a waste of time and good ingredients. So I put him on an indefinite lunch ban - I'm tough that way, don't take my lunches for granted and I hate waste!
So tell me Dear Reader, do you take any measures to minimise waste? And have you ever tried beeswax wraps?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 10 minutes
- 2 cups sourdough bread cubes or 2 cups tortillas cut up
- 10 eggs, beaten
- Oil for frying
- 3 cloves garlic, peeled and diced
- 1 red capsicum, diced
- 200g/7ozs. chorizo or sucuk sausage, sliced and halved
- 1/2 cup pickled jalapenos
- 1/2 cup green onions, sliced
- Avocado and sour cream to top
- Salt and pepper to season
Step 1 - Beat the eggs and then pour over the bread and let soak in for a few minutes while the pan heats up and you cook the other items.
Step 2 - Add some oil to a large frypan and fry the garlic, sausage and capsicum. Add in the jalapenos, eggs and bread stirring and then add in the green onions. Stir to cook all over. Season with salt and pepper and serve topped with avocado and sour cream.