I almost never cook breakfast, but sometimes, on the weekend I’ll be hungry enough. Last Sunday’s included a sheep’s cheese omelette, some hungarian bacon, some pan-fried tomatoes, okra, mushrooms and a croissant. I had some hot sauce I had made the night before for something else made with sauteed tomatillos, tomatoes, mushrooms, a little yellow squash all pureed and mixed with about a tsp Vietnamese Chili Garlic Sauce (Toung Ot Toi brand, with the rooster on the label) and about half of a roasted and seeded habanero. I used about four or five tomatillos, so it was hot but you could still pour it on.
The Hungarian bacon is called Kolozvari, and it’s intensly salty and smoky. I found it, along with the brined sheeps cheese which comes in a big tin, at the Devon Market at 1440 W. Devon.