It was a Migas kind of morning.

Sometimes I wake up on a Saturday or a Sunday and realize that all of the leftovers in the fridge would make up the most perfect migas. Today was one of those days.

For those of you who aren't familiar with Migas, they are perhaps one of the most perfect things you can have for a weekend brunch. I am talking about the Tex-Mex kind of Migas. Not the Spanish kind or the Portuguese kind OR the Mexican kind.

The TEXAS kind.

The beauty of Migas is that you can literally use ANYTHING you want to make them. So, my migas may not be like any you have had before, but they are dang good and all of our Norwegian friends are ALWAYS impressed when they have the occaision to eat them. They are, in essence, breakfast tacos made up of leftovers. That's all. Nothing fancy.

so, yesterday, I made an attempt at making 'pulled pork'. I was inspired by Jenny over at the Use Real Butter blog and on Friday night I made a rub and proceeded to give my hunk of pork a rub massage. Put it in a ziploc and let it marinate overnight. The next day, I put it in the oven on low heat for about 7 hours. It turned out great, but I think you can get the same result by boiling the heck out of it in some tasty broth for a couple of hours. Just sayin'.

So my migas today consisted, essentially, of:
pulled pork, eggs, onions, cilantro, tomatoes and some other stuff. You can make migas with chicken, beans, anything!
Most migas also have corn chips or corn tortillas, but I didn't have either of those things.

So, introducing my migas!!!

Here is the leftover pulled pork:



I grabbed a handful and threw it into a skillet to heat it up and get it a bit crispy on the edges:



Then I chopped up an onion, some garlic, cilantro and proceeded to cook it in a little bit of olive oil with some cumin, chili powder, sea salt and crushed chili:



Saute it until it is good and soft, translucent if you will, and then add a can of crushed tomatoes, or use fresh if you have them on hand:



Stir it all together, reduce the heat and let it simmer for about 10 minutes and move on to the eggs. Break some eggs into a bowl and whisk them with salt, pepper and a splash of milk. Next, pour them into the skillet with the pork and scramble them:



Then, add your tomato mixture to the eggs:



Stir it all together and serve immedietly:



I like mine in flour tortillas. I add a little reduced fat cheese and sourcream, chopped onion, cilantro and the ever present, Louisiana Hot Sauce:



And I am in absolute heaven:



To me, this truly is a PERFECT meal. And lest we forget, pretty dang healthy as well. Low fat and a good balance of protein and carbohydrates to keep that blood sugar level!

Ahhhhh....migas.