You may have noticed that I’ve been posting more and more original recipes here. I like that. It makes me feel like, in the past 7+ years of running this blog, I’ve learned a thing or two.
Still; not everything I do is a major success. Sometimes my original conception for a dish doesn’t work out at all. In most cases, it still tastes good; I just may not be as eager to share it with the world. This is one such dish.
The idea was that I’d make a breakfast burrito with two cherry tomato salsas, one cooked, one not cooked.
The cooked salsa would go inside the burrito and the uncooked salsa would go on top. Only, there was a problem: I bought corn tortillas. As Craig pointed out when I tried to roll it up, “Burritos are made with flour tortillas.”
Still, this tasted very good. And it’s really simple to improvise if you buy the following ingredients:
That would be a carton of cherry tomatoes, a red onion, two jalapenos, a lime and a ripe Haas avocado.
Start with the cooked salsa. In a pan, heat a splash of oil (olive oil or vegetable oil) and when it’s warm add half of the onion, chopped, and as much jalapeno as you like. Let it cook for a bit and then add 1 clove of finely chopped garlic:
A pinch of salt too. Cook until everything’s soft and then add half the cherry tomatoes:
Sprinkle again with salt, raise the heat and cover the pan. The cherry tomatoes should start to burst. You can also add a splash of water here to help make things saucy. Continue to cook and monitor the sauce until the pan is more liquid than solid. You’ll see a lot of cherry tomato skins floating there and you can remove them if you want; not required though:
Taste for salt and then set aside.
Now, in a separate bowl, stir together the other cherry tomatoes (quarter them first), some more chopped red onion, some more chopped jalapeno, the avocado cubed, the juice of the lime, a splash of olive oil, salt and pepper:
Taste and adjust so it’s bright and delicious.
At this point you may also want to grate some cheese. I was hoping to have a white cheddar on hand, but I just had aged mozzarella. That worked:
(Queso fresco would be ideal.)
Now scramble eggs however you like to scramble them:
Don’t forget to season them with salt and pepper.
Heat your tortilla (preferably flour!) and top with the cheese so it melts a little:
Spoon on some egg:
Then some of the cooked salsa:
At this point, if it were a flour tortilla, you could roll it up like a burrito and top it with the uncooked salsa. Since I couldn’t roll mine up, I just served the uncooked avocado salsa on the side:
And even though this wasn’t the ideal version of this dish, it was damn tasty.
So that’s how you make a breakfast “burrito” with two salsas. Hopefully you’ll do it better than I did.
- Adam's Personal Favorites (11)
- All-Time Greatest Hits (9)
- Appetizers (17)
- Beans (13)
- Beverages/Cocktails (13)
- Braises (13)
- Bread and Pizza (32)
- Breakfast (64)
- Cheese (8)
- Desserts (185)
- Dressings/Sauces (9)
- Eggs (8)
- Ethnic Food (20)
- Meat (14)
- Misc. Entrees (68)
- Pasta and Risotto (82)
- Poultry (23)
- Roasts (8)
- Salads (48)
- Sandwiches (4)
- Seafood (17)
- Sides (38)
- Snacks (32)
- Soups (33)
- Stews (7)
- Vegetarian (33)
More Amateur Gourmet:
Favorite Food Sites:
- 101 Cookbooks
- Chez Pim
- Chocolate and Zucchini
- David Lebovitz
- Serious Eats
- Simply Recipes
- Slice NY
- The Food Section