While you wait for your breakfast to bake, whip up a quick pico de gallo or tomato sauce to drizzle on top.
I have adapted this recipe, adding in agave syrup, taking out the eggs, making my own buttermilk from soymilk and turning it gluten-free.
Just like Grandma never made…I’ve made this many times and it’s always more popular than the stuff from the can.
I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.