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Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.

When it comes to breakfast, finding your zen in the kitchen can make or break your entire day. Whether it’s just a simple cup of coffee or a lavish meal, the sunrise ritual holds a special place in everybody’s heart. In honor of every morning warrior, today’s Cookbook recipe is traditional migas, a Mexican breakfast skillet dish consisting of eggs, vegetables, and fried tortilla strips, offered by musician, DJ, and producer Le Youth. “While other kids were eating peanut butter sandwiches when there was nothing planned for dinner, I grew up eating migas, made of corn tortillas and eggs,” Le Youth writes. “I learned to make them myself at a young age and think my version may be better than my Dad’s. Migas are comfort food to me and remind me that it doesn’t take a lot of ingredients to make something delicious.”

Le Youth is best known for his knack for fusing sultry R&B with 90’s house jams. He first gained widespread recognition on the Internet for his track “Cool,” which featured samples from Cassie Ventura’s “Me & U.” Picked up by Ultra Records, Le Youth went on to release a Cool EP in 2013 and even received Record of the Week from BBC Radio 1 for the cut. These days, he’s crushing the electronic circuit, focusing on more wholly original work with featured singers and songwriters. His latest, “Clap Your Hands” explores more indie dance elements with up & coming singer Ava Max. Give the track a listen below while you nail these delicious breakfast treats.


Prep Playlist:

“These are some of my favorites. I tried to pick songs that were applicable to the kitchen; I failed. Enjoy!”

Le Youth’s Migas (35 minutes)


2 ½ tbsp Olive oil or other cooking fat
8 Eggs
½ tsp Coarse sea salt
4 Corn tortillas cut into squares
1 Medium green bell pepper, diced
½ Medium red bell pepper, diced
½ Medium yellow onion, diced
2 tsp Minced garlic
2 Medium roma tomatoes, diced
¼ tsp Chili powder
¼ tsp Cumin
1 Pinch black pepper

Prep Directions (see photo gallery below)

1. Heat 2 tbsp olive oil in a large frying pan over medium-high heat. While oil is heating up, whisk the eggs in a medium bowl and set aside.
2. Add the cut corn tortillas into the pan and cook until crispy, about 6 to 8 minutes. Season with the remaining 1/4 tsp of salt. Using a slotted spoon or spatula, remove the crispy fried tortillas from the pan and place on plate covered in paper towels. Set aside.
3. Add the remaining 1/2 tbsp olive oil to the frying pan and add the diced bell peppers, onions, and garlic and sauté, mixing often, for about 6 to 8 minutes or until peppers are soft and beginning to blister.
4. Add the diced tomatoes, chili powder, cumin, black pepper and cook for another 5 minutes.
5. Add the whisked eggs to the pan and cook for about 30 seconds to 1 minute. Quickly add in the crispy fried tortillas and fold into the eggs. Cook for about 2 to 4 minutes or until the eggs are fully cooked and no longer runny.
6. Remove from heat and top with cotija or feta cheese, cilantro, and hot sauce or ketchup if desired. Enjoy!


Meal playlist:

“This one is for your girl. You won her heart with the migas, now seal the deal with this smooth playlist. Hope you enjoyed!”

Gallery Photos: Nathan Beer