I've been in Mexico working on a project and this dish stood out. Scrambled eggs cooked separately and then drowned in tomatillo salsa, topped with a handful of chopped epazote.

I love epazote. You might know how well it works with beans, black beans in particular, but it's also terrific in a quesadilla. It likes cheese a lot. Mushrooms and octopus, too. It turns out eggs are also a natural partner.

Simple and perfect. Don't forget the tortillas.