Coming home from vacation is so hard.
Why is there so much junk in the mailbox?
Why is there so much laundry on the floor?
Why is there nothing but condiments in my refrigerator?
Why is my dog attacking my travel loofah?
Why did I think I would need a loofah just for traveling?
I guess I have to stop sleeping until noon.
I suppose I’ll have to start reading something other than Us, People, OK! and In Touch.
And you’re probably going to tell me that I can’t keep eating mimosas and brownies for breakfast.
I’ve got to do something here.
Action must be taken.
I need to pull myself out of this back home bell jar.
And I think I’ve got it.
What’s the only thing better than brownies and mimosas for breakfast?
M! I! G! A! S!
I see a light at the end of the tunnel.
This is some serious breakfast. You don’t mess with migas.
But the cool thing is that this super serious breakfast is double-time simple to prepare. What could be better than that?
I’ll tell you what could be better: all of the textures and flavors going on in migas. You’ve got the sautéed onions, chiles and garlic, the juicy tomatoes, light fluffy eggs, and crunchy, fried corn tortilla strips.
Oh! And don’t forget the salty queso fresco that you’re going to grate on top of your migas.
This is good. Double-time good.
OK. I’m feeling much better now. I’ve got this.
I can handle the laundry. Sort that mail. Retrieve my travel loofah from B.’s mouth.
Thank you, migas. You made my back home day.
10 large eggs
1/4 c. heavy cream
1 c. yellow onion, diced (approximately one small yellow onion)
3/4 c. jalapeño, minced (approximately three large jalapeños; I chose to leave the seeds and membranes intact, you may remove them if you prefer)
3 tbsp. garlic, fresh, minced
4- 5″ corn tortillas
1 1/4 c. vegetable oil, divided
1 1/2 c. plum tomatoes, diced
1 c. queso fresco, grated (you may substitute feta or any other sharp, salty cheese)
1 tsp. black pepper, ground
1 tsp. salt
1/2 cumin, ground
To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2 – 3/4″ wide). Heat 1 cup of vegetable oil in a large, heavy-bottomed sauté pan over medium-high heat. Working in batches, fry the tortilla strips for approximately 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
Crack the eggs into a large bowl and whisk in the heavy cream, salt, pepper and cumin. Set the egg mixture aside.
Meanwhile, in another large sauté pan, warm the remaining vegetable oil over medium heat and sauté the onion for approximately 3 minutes or until translucent and fragrant. Add the jalapeño and sauté for an additional 3 minutes. Add the garlic and sauté for one more minute. Pour in your egg mixture and cook, tossing and folding as you go, until the eggs are light, fluffy and cooked through. Add the tomatoes and tortilla strips and remove from heat.
Top with grated cheese and serve immediately.
YIELD: approximately 4-6 servings