My favorite breakfast of all time has to be scrambled eggs with fresh tortillas and a spicy smoky chipotle tomato sauce. All topped with shaved white onions, fresh cilantro and queso fresco.

I really don't think that breakfast gets any better than this...and this sauce is so easy to make. Start from scratch and you're done in about 15 minutes. This weekend, surprise someone with a Mexican inspired breakfast in bed!

Smoky Chipotle-Tomato Sauce.

• 4-5 five great tomatoes; chopped
• 1 clove of garlic minced
• half a big onion chopped
• 2 chipotle chiles in adobo chopped, plus a good spoonful of the delicious adobo sauce from the can
• salt and pepper to taste

1. Heat about 1 Tbls of oil in a good heavy fry pan over medium heat, when hot, add all your onion and sauté for about five minutes.
2. Add the garlic and cook stirring for 30 seconds, immediately add in all the chopped tomatoes and their juices.
3. Add the chipotle and the adobo sauce and about a cup of water, turn the heat up high and boil away, stirring occasionally.
4. After about 5 minutes the sauce should be thickening. When the sauce starts to get good and saucy thick, turn the heat down to avoid burning it.
5. It's done when it is the consistency of a thick tomato sauce. Season with salt (start with about 3 pinches and add more if it needs it) and a couple of good turns of black pepper.

That's all there is to it. It will still be a bit chunky, and the tomato skins will still be in there and all that; but that's OK. This sauce is all about honest rustic simplicity.

Serve beside scrambled eggs with good corn or flour tortillas. I think thinly sliced onions and fresh cilantro offer a great fresh and crunchy contrast, and queso fresco sprinkled all over the plate is another good addition. If you don't have queso fresco, you can substitute feta or even a little mozzarella. You can even omit the cheese entirely and it will still taste great.

This spicy and smoky take on scrambled eggs is a great change from everyday eggs.