Actually, I made this on Mother’s Day. Which I now realize was two weeks ago but hopefully you can make it tomorrow. We had gorgeous weather here so we took a long walk, and the GS made a surprise dinner. His original plan was to get me flours and flowers for my first Mother’s Day (a major throwback if you’re an OG STB reader) but who could have guessed that flour would be impossible to get in a pandemic? It’s the thought that counts. 

Louise is usually much more photogenic.

Anyway, I wanted to make brunch since I knew he was covering dinner, and my Instacart shopper got me 4 pounds of tomatoes instead of 4 individual tomatoes, so I figured I should put them to good use.

(Not criticizing. I seriously miss grocery shopping so much and if I didn’t have an infant I would be working for Instacart.)

Migas is traditionally leftover corn tortillas, cut into strips and fried until crispy, mixed with some kind of tomato/onion and then scrambled eggs. But in these times, we use what we can get. I only had flour tortillas, but they worked well! I think in Austin, migas tacos are a breakfast specialty. They sound delicious but also repetitive? So we ate it more like a plate.

Migas for 2

2 tortillas, cut into strips

3 tomatoes, seeds removed (or a can of whole tomatoes would work!)

1 onion, diced

3 cloves garlic, minced

1 chile in adobo, diced

5 eggs

shredded cheese, avocado and sour cream, for serving

Heat canola or other neutral oil in a skillet. Fry the tortilla strips until crispy and golden. Remove and salt immediately.

Pour off some of the oil, and add the onion, garlic, tomato, and adobo chile. Season liberally with salt and pepper. I took most of the seeds out of chile and it wasn’t really spicy at all, so feel free to leave them in or add two if you want to bring the heat. Cook on medium until the tomatoes have reduced down and the onions are soft.

Add the tortillas back in and give them a quick toss to coat them in the tomato mixture. You want them to keep some of their crunch, so don’t leave them in too long.

Beat the eggs and add those in, tossing constantly so that they are scrambled and covering everything.

Season again with salt and pepper, then top with whatever you have! In our case, shredded cheddar cheese, sliced avocado and sour cream (from a squeeze bottle? again, I’m not doing my own shopping) but scallions and/or cilantro would be great, too.

When I make these again I’ll probably cut the tortillas a little smaller, especially if we want to eat them as tacos. But it was super tasty and the perfect brunch.

This week I ordered 1 jalapeno and got 1 pound of jalapenos. So looking at my pantry, we’re having these again tomorrow with double the spice, minus the avocado, plus scallions, with a normal dollop of Daisy.