’Sundance eggs” is an English name sometimes used for the Spanish name of the Tex-Mex breakfast dish “migas” (crumbs). Sundance eggs/migas consists usually of scrambled eggs, tortillas (the “crumbs"), onions, chilies, tomatoes, and Monterey Jack cheese.
Migas (pronounced [ˈmiɣas]) are a traditional dish in Spanish cuisine and Portuguese cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas are a fashionable first course served for lunch and dinner in restaurants in Spain. Some historical sources associate the origins of this dish to North African Couscous.
The ingredients of migas vary across the provinces of Spain. In Extremadura, it includes day-old bread, garlic, pimentón, and olive oil. In the north of Spain near the Pyrenees, it includes chorizo sausage or bacon, and is often served with fried eggs and grapes. In the region of Andalucia migas are often eaten the morning of the matanza, the recipe usually includes offal such as liver and kidneys, the migas are cooked over an open stove or coals.
In Texas, migas (also known as migajas) is a traditional breakfast dish in Tex-Mex cuisine. Originally eaten during Lent, this meatless dish consists of egg scrambled and sauteed together in butter or oil with torn strips of corn tortillas, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa, pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos
4 flour tortillas fried lightly until crisp
1/4 tsp. salt
4 oz. can Ortega chopped chilies, drained
4 oz. shredded Monterey Jack cheese (1 c.)
1/2 c. chopped green onions
4 tbsp. salsa or taco sauce
2 tsp. water
1 tbsp. butter
2 med. tomatoes, peeled, seeded and chopped
Place dried tortillas on large greased cookie sheet. Combine eggs, water, and salt in bowl; beat well. In skillet melt butter; add egg mixture and cook, stirring constantly until eggs are almost set.
To assemble: Top each tortilla with 1/4 of the eggs. Sprinkle with the green onions, green chilies, and cheese. Bake at 350 degrees for 5 to 10 minutes until very warm and cheese is melted. Top each with 1 tablespoon salsa and sour cream. Garnish with sliced avocados or canteloupe. Serves 4.
(Yields: 4 servings)
4 flour tortillas
2 tsp. water
¼ tsp. salt
1 Tbsp. margarine or butter
½ cup chopped green onions
2 medium tomatoes, peeled,
seeded and chopped
4 oz. can chopped green chilies, drained
4 oz. (1 cup) shredded Jack cheese
4 Tbsp. taco sauce
sour cream (opt.)
1. Heat oven to 350°. Wrap tortillas in foil; bake about 5 minutes or until warm. While tortillas are baking, combine eggs, water and salt in medium bowl; beat well. In large skillet, melt margarine. Add egg mixture and cook, stirring occasionally, until eggs are almost set. Remove from heat.
2. Place warm tortillas on large ungreased cookie sheet. Top each tortilla with ¼ of the eggs, onions, tomatoes, green chilies and cheese. Bake at 350° for 5 to 10 minutes or until very warm and cheese is melted. Top each with 1 Tbsp. taco sauce and sour cream.
Columbia Falls, Montana Bed and Breakfast
Bad Rock B&B
Sundance Eggs, in the Mexican style served on a tortilla with the most delicious, Made - In - Montana (and almost fat free) sausage you have ever tasted.
Nonnah’s (Columbia, SC)
Sundance Eggs (spinach eggs on tortillas)
Recommended Country Inns - The Southwest
by Eleanor S. Morris
Guilford, CT: Globe Pequot
Sundance eggs are scrambled and served in tortillas with refried beans, or there may be chili rellenos.
(Casa de Leona in Uvalde, TX—ed.)
Aroma! (March 2007)
MIGAS OR SUNDANCE EGGS
Migas/Migajas (or Sundance Eggs as it is called sometimes) is a tasty Tex Mex breakfast made popular by Spanish households in Texas,with crisp Tortilla topped with scrambled Eggs and assortment of vegs and served with re-fried beans.They also make this quick breakfast with either torn Tortillas or Tortilla chips and fry up with other ingredients or as dinner during Lent.(Robert Amaya) This recipe is adapted from a cookbook “The Tex Mex cookbook” by Robb Walsh.
Texas (Lone Star State Dictionary) • (0) Comments • Tuesday, June 10, 2008 • Permalink