My eggs have style, Oaxacan style.

What happens when you keep pushing off Friday Night Mexican? You get Saturday Morning Mexican.  And if you push it off some more, you get Sunday Morning Mexican.  And if you push it off more than that, your reader gets angry. Yes, reader.  So these eggs are done Oaxacan style.  What makes them Oaxacan style? I'm not really sure.  Is it the cutting into ribbons? Is it the use of tomatoes?

This recipe came from "Everyday Mexican", which is not to be confused with Rick Bayless' "Mexican Everyday".  Seriously it's two different books.  One of the only things that this book has going for it is that it fits in your jacket pocket.  It has teeny tiny little print, no back story for the recipes, and completely lacks an author.  This is one of those books that companies crank out when they want to publish a book on topic X.  Regardless, it's where we got this week's recipe.  So strap in; it's over before you know it.

Put some tomatoes in a pan like such and heat them they brown up.

Flip them over once or twice to brown on more sides.  Once they're brown you can use a pool cue or whatever other implement you have handy to break them up into pulpy bits.  I used a food processor.

Do the same thing to a fistful of garlic (skin on) a jalapeno, and half an onion.  When everything is brown, slide out the garlic, seed and stem the jalapeno and give everything a rough chop.  Slide it into the food processor for a light once over.  I still maintain that everything besides the tomatoes should get blended first, and then the tomatoes added, but what do I know?

Around the time that people start waking up (as they will be because who can sleep through the noise a food processor makes?) take that mess in the food processor and put it in a pan, a big pan, with some cumin, and oregano and let it come to a light boil.  Start another pan with some oil and make a bunch of thin omelettes.

Once you've got all of your eggs cooked, slice them up into ribbons and then add them to the tomato mixture, which should be boiling away by now.

There it is!  Spoon it onto some store bought flour tortillas and guess what, you're in Oaxaca.  Easy easy easy.  Just what you want for a Sunday breakfast at the cottage.