I’m home sick and feeling pretty gross today. One of the worst things about being sick is the loss of appetite… my world feels unbalanced when I don’t really enjoy food! That said, I think that even now I would enjoy these migas (now if only I wanted to get up and make some!) that we made last weekend.

Funnily, we actually ended up making a lot of international-ish foods over July 4 weekend. It was so nice to cook at home – Dave and I spent a lot of time together in the kitchen making goodies to take to our friends’ homes for barbecues. We definitely ate well. And we relaxed well – equally important.

Migas are always a favorite of mine. And thankfully the mornings have been cool enough to cook in (though our break in the heat wave is coming soon!)

I’m a little short-winded today, but I wanted to share this recipe anyway. Now if you will excuse me, I’m about to get back to watching Jurassic Park and drinking all the cold things that feel good on my sad sore throat.

Here’s what you need:
vegetable oil
3 small flour tortillas
1/4 lb. spicy chorizo
1 cup chickpeas
1/2 diced onions
1/2 cup grape tomatoes, halved. Reserve 4-6 halves.
2 Tbsp. medium or hot salsa
4 eggs, lightly blended with a fork
2 Tbsp. chopped fresh cilantro

Heat 1 to 1.5 Tbsp. vegetable oil and fry the tortillas, one at a time, until well browned on each side. This will not take very long – don’t walk away from the pan. Remove the tortillas to some paper towels, then roughly chop.

Next, brown the chorizo, and set aside. Use the grease from the chorizo (and add a little oil if you need) to fry up the chickpeas, onions and most of the tomatoes. When the onions are soft, stir in the salsa, chorizo, and all but a few of the tortilla pieces.

Turn the heat to medium on the pan. Pour the eggs into the pan and stir gently. Cook just until the eggs are set, then serve with cilantro, hot sauce, sour cream and more salsa.