A Special Twist to an Old Standard

For many foodies, cooking outside of the norm is a big part of the joy of spending time in the kitchen. For example, rather than the standard scrambled eggs, the following recipe for "Tortilla Stack with Salsa Cruda" from Rebecca Katz' "One Bite at a Time" (Celestial Arts) offers a new and delicious take on the most important meal of the day.

Tortilla Stack with Salsa Cruda

Serves 4

1 15-ounce can black beans,

drained, rinsed and mixed

with a spritz of fresh lemon

or lime juice and a pinch of salt

5 tablespoons salsa cruda (see box)

1/4 teaspoon ground cumin

4 small corn tortillas

4 large organic eggs

1 cup shredded organic Monterey

Jack cheese (optional)

1/2 avocado, sliced

In a saute pan over medium-low heat, heat the black beans with 1 tablespoon of the salsa (more if you want some heat) and cumin.

In a dry skillet over medium-high heat, heat the tortillas one at a time, turning once, until heated through and crisp.

Prep your beans, salsa, crisped tortillas, shredded cheese, and avocado cream, then you're ready to scramble!

Break the eggs into a small mixing bowl. Add 1 tablespoon of cold water and whisk with a balloon until they are foamy. Whisk at least 30 times; you will see the volume in the bowl increase as you whisk. This makes light and fluffy eggs.

Pour the egg mixture into a small nonstick skillet over medium high heat. Decrease the heat to low and cook for 1 minute. Using a wooden spatula, begin to slowly move the mixture around the pan. After 2 to 3 minutes you will see the eggs begin to solidify into a perfect scramble.

For each serving, place a tortilla on a plate and top with one-fourth of the beans, eggs, cheese, avocado, and salsa. Serve with pita crisps or more tortillas.

Salsa Cruda

Makes about 2 cups

11/2 cups diced Roma tomatoes

1/4 cup diced red onions

2 tablespoons chopped fresh


1 to 2 teaspoons fresh lime juice

1 teaspoon seeded, ribbed

and diced jalapeno

1/4 teaspoon sea salt

In a medium bowl, mix all the ingredients together. Taste and adjust the flavors. Let the salsa sit for 30 minutes and taste again. Bump up the jalapeno for some heat.