When I was younger, I used to make this dish scrambled style so it stays rather wet and best had while it’s HOT! This time, I decided to make what I think is a kind of Migas (though my version of it) into a type of fritatta. I call it Mi-Frita-gas!
2 tablespoon vegetable oil
1/2 medium onion (any kind), sliced
3 small tomatoes, diced
1 birds eye green chili, halved and thinly sliced
1 tablespoon ketchup
1 1/2 cups stale bread (any kind. I used baguette), cut into cubes
2 tablespoon cilantro, chopped
5 eggs, beaten
salt and pepper
First, preheat the oven to 325ºF. On the stove and in an ovenproof nonstick skillet, heat the oil on medium high. Sautee the onion with a little salt till it softens. Then, add in the tomatoes, chili and ketchup. Stir for a minute. Season with salt and pepper.
Next, add in the bread and mix well till the bread is nicely coated with the vegetable mixture/sauce. Then, add cilantro, stir. Finally, pour in the egg to cover the mixture in the skillet.
Then, place the skillet into the oven and bake for 25 minutes. Once done, remove and ENJOY!!!
(Recipe by yours truly, ME!)