to make the salsa put tomatoes, tomatillos, pepper, onion, and garlic cloves in a heavy pan or cast iron skillet over medium high heat, cover and turn until the skins of everything begin to blacken. Remove from heat and cover to cool slightly. combine with all remaining ingredients (except corn, if using) in the bowl of a food processor and process until mostly smooth adding the to taste items at the end a pinch or half teaspoon at a time until desired flavor is reached. add corn and combine

if you are using tortillas now is the time to fry them up. lightly toss with oil and toss in a preheated 12-14 inch pan and toss until just beginning to brown, curl, and crisp. set aside. Alternately you can bake them at 400 for about ten minutes but since this is a summer time recipe I usually pan fry or use up the left over corn chips from last weekend’s barbecue

Cook the eggs how you want ‘em

Divy up the tortillas on to two plates, add your egg, garnish with all the good things.

Eat.

Use the rest of the salsa at next week’s barbecue and repeat.