A variation of the traditional Tex-Mex migas, this is a shirred duck egg with pork sausage, poblano peppers, queso cotija, pico de gallo and fried corn tortilla strips..
Cook pastured ground pork seasoned with salt, cumin seed and Mexican oregano in a heavy skillet until brown and crumbly.
Pour off all but a teaspoon of fat, then use a wooden spoon to make a well in the middle of the pan. Crack one or more duck eggs (substitute chicken eggs) into the well, and season lightly with sea salt and freshly-ground pepper.
Scatter diced poblano peppers and fresh tomato wedges around the perimeter of the pan, then sprinkle queso cotija (substitute Parmesan) over the top.
Place the pan in a 400 degree oven until the eggs are shirred (baked) to your preferred degree of doneness.
Meanwhile, fry strips of corn torillas in a bit of leaf lard or reserved pork fat until crispy. Drain on paper towels.
To serve, use 2 wide spatulas to transfer the contents of the skillet to a dinner plate. Dress with fresh pico de gallo and garnish with tortilla strips. Beans and hot sauce may be offered on the side if you like.