Mother’s Migas: Scrambled Egg, Jack Cheese, Corn Tortilla Strips, Housemade Salsa, Chipotle Sour Cream, Green Onions, and Garlic-Thyme-Roasted Red Potatoes

Adapted by
April 2011
Yield: 4 Servings


House-made Salsa: (Yield: 5 cups)
3 cloves garlic, about 1 tablespoon
2 serrano or jalapeño chilies, seeds removed
½ red onion, quartered
1½ cups fresh tomatoes, about 2 medium, quartered
1 28-ounce can whole tomatoes
1 tablespoon chopped fresh cilantro
½ teaspoon ground cumin
Juice of 1 lime, about 1 tablespoon
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Chipotle Sour Cream
½ cup sour cream
¼ teaspoon minced chipotle peppers (from canned chipotles en adobo)
To Assemble and Serve
4 tablespoons unsalted butter, preferably clarified
¾ cup finely diced onion, a little less than 1 medium
¾ cup finely diced bell pepper, preferably a mixture of green and red
4 8-inch corn tortillas cut into long, narrow strips
½ teaspoon salt
¼ teaspoon freshly ground black pepper
12 eggs, beaten
1½ cups shredded Monterey Jack or pepperjack cheese
½ cup green onions white and green parts


For the Housemade Salsa:

Put the garlic and chilies in a food processor fitted with a metal blade and pulse until finely chopped. Transfer to a medium-sized bowl. Put the onions in the food processor and pulse until finely chopped. Transfer to the bowl with the garlic and chilies. Put the fresh tomatoes in the food processor and pulse until finely chopped. Transfer to the bowl. If you like a chunkier salsa, you can dice the tomatoes by hand.

Put the canned tomatoes, cilantro and cumin in the food processor. Pulse once or twice to combine. Transfer to the bowl. Add the lime juice to the mixture in the bowl, season with salt and pepper, and stir to combine. Taste and adjust seasoning with more lime juice, salt or pepper, if desired. Freeze any extra salsa in pint containers for future use.

For the Chipotle Sour Cream:

In a small bowl, mix together the sour cream and minced chipotle. Set aside.

To Assemble and Serve:

Put a large 12- to 14-inch non-stick sauté pan over medium to high heat for several minutes. Add butter, onions and peppers. Sauté, stirring now and then, for about 2 minutes, or until softened. Add the tortillas and continue to cook, stirring now and then, until they start to get slightly golden and the onions begin to caramelize, about 3 to 5 minutes more. Season with salt and pepper. Scramble the eggs.

Plate the eggs on a serving plate and top with the tortilla mixture, ½ cup of the Chipotle Sour Cream, a heaping tablespoon of Housemade Salsa, and a sprinkle of green onions. Pass around extra salsa separately.