Fluffy scrambled eggs with onion, bell pepper, tomato, and fried corn tortilla strips over a savory sweet potato hash. Vegetarian.
For a vegan version, replace the eggs with firm tofu, pressed for 15 min. under the weight of a jar or plate to let the liquid out, and pan-fried in a cast iron skillet with the onions and tomatoes. I, personally, would season the crumbled tofu with smoked paprika, ground cumin, and chili powder.
Preheat oven to 375 degrees and line a cookie pan with parchment paper.
Slice off the top, bottom, and prickly sides of the tough pineapple peel. Then, slice the pineapple meat on all four sides away from the core. Slice each four large piece into smaller slices. Place pineapple pieces on the parchment paper-lined cookie sheet.
Drizzle pineapple with olive oil, honey, and salt. Mix it up with your hands to ensure that all is evenly coated and dispersed on the tray.
Place cookie sheet in the oven and roast until the pineapple begins to carmelize around the edges, about 30 min. Take out of the oven and set aside to cool.
Place the sweet potatoes, olive oil, and all spices, salt and pepper into a pan--I prefer a cast iron pan. Turn on heat to med./ med. high.
Frequently stirring, fry sweet potatoes until they are carmelized and crisped here and there--about 20 min. Take them out of the pan and put them in a serving bowl. I like to keep them heated in a lightly warmed oven (about 250) until the eggs are ready.
While the sweet potatoes are cooking, make the salsa. Take some of the pineapple and chop it finely until you have about 1/2 cup for 2 people or 1 cup for 4. Add 1/2 cup for each additional 2 servings.
Mix pineapple with all other ingredients. Add 1 additional tomato for each 2 servings.
Stir/mix well and let it sit to develop while you make the migas.
In a small cast iron pan, add about 1/4 in. oil and over med. heat, heat it up until it begins to pop.
Add in the tortilla squares and cook until they are more brown than golden brown and quite crispy. They will soak up some moisture from the eggs, so the crispier they are, the better.
Using a slotted spoon, take them out of the pan and place the cooked tortilla squares onto a plate lined with a paper towel.
In the same pan in which you made the sweet potato hash (for economy of space and ease of cleaning), saute the onions, diced peppers, and drained tomatoes on med. heat until onions are translucent, about 10 min.
Meanwhile, whisk eggs and half-n-half together and lightly salt the eggs.
Turn down the heat of the veg. mixture to low and pour the eggs into the pan. Stirring frequently, cook the eggs until they are about 2/3 of the way done. Then, mix in the crisped tortilla squares evenly and cook until the eggs are fluffy and light.
Take the hash out of the warming oven and place some on each plate.
Top with migas, then sour cream (or a dairy-free alternative), a hefty spoonful of pineapple salsa, and a few scattered cilantro leaves.
Cook the tortilla squares and set aside, as in the directions above.
Saute onions, diced bell pepper, and drained diced tomatoes in a skillet (I prefer a cast iron) over med.-med/high heat until onions are translucent.
Add spices. Stir well.
Add in crumbled tofu and saute with the veggies and spices, stirring frequently, for about 5 min..
Add in the crisped tortilla squares, and stir again.
Assemble plate with sweet potato fries, tofu scramble, vegan sour cream (if desired), pineapple salsa, and cilantro.