I’ll preface this by saying that I’m not from Texas or any of its bordering states, so migas are a relatively new thing for me.

That said… now that I’ve had them a few times, I am totally crazy about them. The only thing better than a yummy scramble full of produce, is a scramble full of produce, cheese and fried tortillas.

Sound good? I thought so. Migas are not much more complicated than that. The traditional recipe is about what you’d expect: bell peppers, jalapeños, cheddar, etc.

We tried that and loved it. But with all the amazing summer produce we are enjoying, we had to mix it up. This version of the recipe is dedicated to produce from the height of summer.

I recommend making this with farm/backyard eggs if at all possible – you see how bright in color these are? That ain’t photoshop. That is chickens eating bugs in the dirt in the yard the way the good Lord intended. I know they are more expensive, but they’re not that much more than a venti Frappucino, as people often point out. And it’s a pretty darn good point. Good eggs are so worth it.

Here’s what you need for two servings:

2-3 Tbsp. canola oil
3-4 small corn tortillas cut into 1-inch strips
1/2 medium white or yellow onion, roughly chopped
1 cup cherry tomatoes, halved
1/2 medium zucchini, diced
1 garlic clove, minced
1/2 anaheim chile, diced
kosher salt
4 large eggs
1/2 cup crumbled cotija cheese
1 lime cut into wedges
2 Tbsp. fresh cilantro leaves

Char the chile – you can do this either by placing the chile on a low gas burner (USE TONGS, BE SMART) or by placing in a high or broiling oven, keeping a very careful eye on it. Remove pith and seeds; then dice.

Begin by heating the oil in a skillet, and fry the tortillas until crispy. Set aside on a paper toweled landing area.

Next, add the chile, onion, garlic and zucchini into the hot skillet and cook until softened. Whisk the eggs lightly, then add to the skillet and allow to cook without moving for 2-3 minutes, or until the bottom has set.

Sprinkle the tortillas, tomatoes and cheese into the mix and gently stir, breaking the eggs up into pieces.

Serve with lime wedges, fresh cilantro, additional cheese and salsa or hot sauce.