Breakfast is my favorite meal of the day. Oatmeal, eggs and toast, pancakes—I love it all. My most favorite morning meal though, is chilaquiles [2], the classic Mexican dish that often makes use of day-old tortillas. 

Earlier this week, I stopped at City, O' City [3] in Capitol Hill to grab a coffee and a scone to go. But when I spied my dish, I changed course. Instead of rushing out the door coffee in hand, I settled into a corner table, pulled out my computer, and waited for breakfast to arrive.

Here, eggs (or scrambled tofu) and queso fresco top corn tortillas softened by a black bean sauce. A jumble of pickled onions and jalapenos add tang and clarity without sharpness. A few shakes of chef Brendon Doyle's house-made Sriracha-style hot sauce brought heat. After finishing most of the meal, I learned that the chilaquiles is a popular item at City, O' City—in fact, it's Doyle's favorite morning dish. That makes two of us.

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