This is one of those good-anytime dishes, breakfast through late-night. The recipe calls for tomatillos, but you can use tomatoes as well, or even combine the two. If you didn’t want to scramble the eggs, you could cover the pan and steam them, poaching them as it were, or you could fry the eggs up in another skillet and top with the salsa. Good all-round.

1 T vegetable oil or butter
6 – 7 tomatillos, husked, rinsed and chopped; or 2 – 3 medium tomatoes, cored and chopped
1/3 – 1/2 c chopped (sweet) onion
1 fresh hot pepper, finely chopped (seeded, ribs removed if you like) or 1/2 t crushed red pepper flakes
1 T lime or lemon juice
4 – 6 eggs, beaten or not
salt and pepper, to taste
chopped fresh cilantro or other fresh herb, for garnish

1. Heat oil in a skillet over medium-low heat. Add the tomatillos, onion, hot pepper, and lime juice. Sauté, stirring, for about 5 minutes, until the tomatillos and onions have softened.

2. Either pour the beaten eggs into the pan or break the eggs into the pan. Cook, stirring gently, until the eggs are set, but still moist. Season with salt and pepper. Serve, with chopped cilantro on top.