Scrambled Comfort

I miss Guatemala. My heart aches to return.

One of my favorite foodie blogs shared a recipe for Migas a week or so ago.  I recently read the book Kisses from Katie.  Those two things have absolutely nothing in common, but their coming so close together to one another has fueled my desire to return to Guatemala.   Katie cooks simple meals that nourish the children she serves.  Migas reminds me of a simple meal that nourished my stomach when I was sent to serve.

Every page of Kisses from Katie calls to my soul.  As I read the thoughts of a girl I'll probably never meet, I am reminded of that small village that beckons to me in Guatemala.  Katie Davis listened to GOD's call and traveled to Africa.  I heard GOD's call clearest in an enclosed churchyard/school/orphanage/food kitchen that still sits waiting for someone to come and run it.

The recipe for Migas is very similar to one of my favorite breakfast dishes in Guatemala.  Every morning before we ventured out, we were served an egg dish that was simply scrambled comfort.  Eggs cooked with fresh onions, tomatoes, and peppers with black beans on the side and fresh fruit and "cookies" were a great way to start each day of ministry.

And so I determined it was time to bring some Guatemala to Mississippi.  Of course, we don't have all the fresh ingredients that were readily available in the market there, but close (and easy) is good.  Right?  

Scrambled Comfort

Here's my version of Guatemalan Eggs -- pure Scrambled Comfort:

2 Tablespoons Butter, melted
Onion, chopped -- I had 1/2 of an onion in the refrigerator so that's exactly what I needed.  :)
Eggs -- I used a dozen because there were four of us eating.  They came fresh from my friend Jennifer's farm, but any eggs will do.
Can of Rotel Tomatoes w/Green Chilies
Shredded Cheddar Cheese -- I just dumped in two handfuls.  Cheese is good for anything, right?
Salt & Pepper to taste

Saute onions in melted butter.  Whisk eggs together with Rotel tomatoes.  Add cheese (if you like).  Add egg mixture to sauteed onions and scramble.

I didn't have black beans or corn tortillas, so we cooked bacon and biscuits instead.  That's the Mississippi for you.  It wasn't quite Guatemalan fare, but it was close.

My MainMost said the eggs were just as good as the ones we had in Guatemala. The only thing missing was that green sauce.  (And I'm still not sure what all was in it -- just that we liked it.  Maybe next time I'll try to re-create that one.)

Enjoy . . .

I'm linking up with my friend Lisa at Home to 4 Kiddos.  Hop on over and try a new recipe today.

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