4 de miga Recipes

eggs, salsa, olive oil, onion, diced (about 1/3 cup), jalapeno, seeded and minced, corn tortillas, in 1/2-inch pieces, grated cheese (cheddar or monterrey jack), salt and pepper, to taste, salsa (optional, to garnish ), pico de gallo (optional, to garnish ), cheese (optional, to garnish ), sour cream (optional, to garnish ), avocado (optional, to garnish ), cilantro (optional, to garnish ), scallion (optional, to garnish ), tortilla (optional, for serving), beans (optional, for serving)

chopped pitted brine-cured green olives, chopped drained roasted red bell pepper from jar, extra-virgin olive oil, chopped fresh oregano, extra-virgin olive oil, garlic cloves, pressed, thick slices pain rustique or ciabatta, cut into 3/4-inch cubes (about 4 generous cups), extra-virgin olive oil, sherry wine vinegar, chopped shallots, lightly packed) arugula leaves, lightly packed) torn baby frisee, fleur de sel or coarse kosher salt, extra-virgin olive oil, eggs, very thinly sliced manchego cheese, very thin slices serrano ham or prosciutto

eggs, argentine migas bread (sliced white bread, a couple days old, crusts removed can be used), mayonnaise, very soft roquefort, hot pepper sauce, salt and pepper