Delicious Smoky Salsa Migas Bowl

This recipe isn't really that traditional, though -- it's a Tex-Mex creation that I first tried a version of in Austin, Texas at Juan in a Million. I guess it sort of still counts as a way to celebrate today. A Migas Bowl is a great breakfast but even better as a low-key lunch or dinner. 

The vendors' names listed in the ingredients below represent a few of the great farms here in Memphis. Collect the ingredients yourself and make this at home this week!

Simple Smoky Salsa Migas Bowl

1 tablespoon butter
4 large Donnell Century Farm eggs (beaten)

1/2 cup Simple Smoky Salsa (more for garnish, recipe follows)
1 1/2 cups Las Delicias corn chips

1 cups prepared Earth Sprung Grain rice

Seasoned Black Beans (recipe Follows)

3 to 4 ounces Bonnie Blue soft goat cheese
Va Vang's Homegrown Produce cilantro leaves (to garnish)
4 small flour tortillas
sea salt and cracked black pepper to garnish


Melt butter in a medium pan over medium-low heat. Add the eggs and stir constantly using rubber spatula. Once the eggs come together, add the salsa and continue to scramble. Add the corn chips and mix to incorporate. Divide the rice among two serving bowls and top each with about 1/2 cup of the Seasoned Black Beans and then add half of the scrambled egg mixture to each bowl. Top with goat cheese and cilantro leaves. Serve with warm flour tortillas. (Makes 2 servings.)

Simple Smoky Salsa Recipe

2 medium (or 3 small) Micmak Farms tomatoes (about 1 1/2 cups)
1 small bulb of Flora Farms garlic (about 1 tablespoon)
1/4 cup Va Vang's Homegrown Produce cilantro leaves
2 to 3 teaspoons of your favorite hot sauce (we like Valentina Black)
Maldon sea salt flakes and cracked black pepper to taste


In a medium cast-iron skillet over high heat, burn the outside of the tomatoes and the garlic (still in its papery skin). Do this by turning the tomatoes and garlic every 3 to 4 minutes using tongs. Once all sides are blackened, remove and set aside in a bowl to cool. Place tomatoes into the work bowl of your food processor. Squeeze the head of garlic from the root end and the cloves should pop right out. Add them to the food processor along with the cilantro, hot sauce, and salt and pepper to taste. Pulse the food processor until all ingredients are well incorporated, but not still chunky. (Makes about 1 1/2 cups.)


Seasoned Black Beans

1 teaspoon canola oil
1/4 cup diced shallot
1/4 teaspoon granulated garlic
1/2 teaspoon sage
1/2 teaspoon cumin
1 15-ounce can Whole Foods 365 Organic black beans (drained, rinsed)
1 tablespoon white vinegar
1/2 cup broth or water
sea salt and cracked black pepper (to taste)


In a small saucepan over medium heat, add the canola oil, shallot, granulated garlic, sage, and cumin. Cook until fragrant. Add the beans, vinegar, and broth. Allow the beans to simmer for 5 minutes. Mash lightly with a potato masher. Add salt and pepper to taste. Cover and keep warm on the stove until ready to serve. (Makes about 1 1/2 cups beans.)