Migas! Migas are the best. Who doesn't love spicy scrambled eggs mixed with crispy corn tortillas? I ask you.

One of the best things about migas is how you can customize them with whatever veg you like. We've been concentrating on the all-powerful tomato, but that's not the only late summer vegetable still at its peak. How about the last of the fresh summer corn? How about an assortment of beautiful peppers? How about lots and lots of beautiful fresh cilantro -- or green onion, for those of you? YES.

I used farmer's market corn, a seriously gorgeous, heavy red bell pepper from our garden, and a shiny poblano and a big handful of cilantro from our CSA box. And what a delightful breakfast they made.

I haven't tried making my migas vegan with crumbled tofu, but that could potentially work very well for those of you who don't do eggs. Tofu scrambles are excellent, and this is essentially a scramble with extras -- so experiment away! I bet the results will be delicious.

Amounts are for two servings, but you can very easily double or triple this if you prefer.


Migas with fresh summer corn

4 small corn tortillas
butter/oil
4 eggs
1/2 small onion
1 jalapeño or other hot pepper - adjust for your spice tolerance
1 poblano pepper
1/2 red bell pepper
1 ear fresh corn
cumin, oregano, salt, pepper
handful of fresh cilantro or green onion
hot sauce, sour cream, carrot pickle, curtido, etc. to serve

Start by cutting your corn tortillas in half and then into strips 1/2 inch wide. Toast them on both sides in a lightly oiled skillet over medium-high heat. Work in batches if necessary to avoid crowding. When your tortilla strips are nice and crunchy and starting to brown, remove them to a plate and set aside.

Crack your eggs into a mixing bowl and mix together with a fork. Dice up your onion, jalapeño, poblano, and bell pepper, and add them to the eggs.

Husk and de-silk your corn before cutting it off the cob. We've talked about how to do this many times; I like to simply put my ear of corn down on the cutting board, slice a slab of kernels off the side, rotate, and repeat until all the kernels are removed. Someday I need to do a photo tutorial of this, but today is not that day.

Add your corn to the egg mixture. Season with a scant few shakes of salt and plenty of pepper, cumin, and oregano. Stir everything together until well amalgamated.

Add a bit more butter or oil to your hot skillet before tipping in the eggs. Scramble over medium heat until the eggs are just a hair underdone for you. Then add in the reserved tortilla strips, stir, and cook for another minute or two, lowering the heat as needed. The eggs should be perfectly cooked and the tortillas should be warm through.

Serve your migas with a big handful of chopped cilantro or green onion on top. Garnish with whatever seems most appropriate to you -- hot sauce is the minimum at our house. Now eat it all in good health and good humor.

How are you eating the last of the summer corn?