Does anyone have a good reciepe for Miggas soup?

Question

I need a reciepe for Miggas soup ( I think that is the right spelling, but not sure) Please help.

Answer 1

Migas
There is no "right" way to prepare this dish. Feel free to play around with the quantities and the ingredients to suit your taste; it's hard to go wrong. These eggs can be served for breakfast or brunch, or with refried beans and salad for lunch or light dinner.

2 tablespoons cooking oil

1 medium onion, diced

1 clove garlic, chopped

1/2 green pepper, diced

1 red, yellow or orange pepper, diced

1 chili pepper, chopped (optional, to taste) or 1/2 cup canned chopped roasted chili peppers

2 tablespoons butter

6 eggs

2 tablespoons milk or cream

1/2 cup grated Monterey Jack or Colby cheese

1 ripe tomato, diced (if there are no ripe tomatoes, use chopped cherry or grape tomatoes or omit altogether)

6 corn tortillas, cut into strips and fried, or the equivalent quantity of tortilla chips, broken into pieces

For garnish:

1/2 cup chopped cilantro

salsa

1/2 cup diced avocado (optional)

flour tortillas, warmed in oven (optional)

Salt and pepper to taste

Heat the oil in a large saute pan over medium heat. Add onion and peppers and saute until softened. Add garlic and continue to cook until garlic is softened and fragrant. Do not allow garlic to brown. Salt and pepper vegetables to taste. (Remember that if you are using tortilla chips they will be salty, too, so adjust seasonings accordingly.)

Whisk together eggs and milk. Add grated cheese and mix well. Season eggs with salt and pepper. Melt butter in pan with sauteed vegetables. Add eggs and scramble, stirring up from the bottom to incorporate the vegetables with the cooked egg. Add tomatoes.

When eggs are partway cooked, crumble in tortilla chips. Continue to stir and cook until eggs are set and chips are incorporated.

Salt and pepper to taste, garnish with cilantro, salsa and avocado. Serve with warm flour tortillas on the side.

Answer 2

New England Soup Factory's Asparagus, Lemon, and Orzo Soup
Recipe #95349
Yet another unusual but wonderful recipe from Marjorie Druker's New England Soup Factory in Boston! Very simple and low-carb.

30 min 10 min prep
Change to: servings US Metric
3 quarts chicken broth
1 cup dried orzo pasta
1/2 lb asparagus, cut into 3/4 inch slices
8 eggs, beaten
2 lemons, juice of
1 bunch scallions, chopped
4-6 dashes lemon extract
fresh ground black pepper




1. Bring the chicken stock to a boil in a large stockpot.
2. Add orzo; cook 5-7 minutes.
3. Add asparagus; cook 5-7 minutes more.
4. Bring soup back to a brisk boil and whisk in beaten eggs.
5. Cook for 1 minute.
6. Remove from heat and add remaining ingredients.
7. Serve immediately.