Good morning, chiliquilies

The homespun taqueria has emerged everywhere (I spotted one in Woodworth, La., over the weekend), and it’s been to our tremendous collective culinary benefit.

The everyday breakfast, chiliquilies, is often on the menu of these small eateries, an egg and tortilla dish as diverse as the cooks who make it, but that usually involves soft pushers like white cheese, sour cream and green or red salsa. This is a case where you get amazing, varied texture and flavor: the crunch of the tortilla, the pabulum ease of cheese and sour cream, the grown-up kick of salsa and the constancy of eggs fried or scrambled.

Inspired by local chiliquilies, I started making my own version at home. It’s not an attempt at authenticity, merely a chance to link, in this case, sunny-side-up eggs with flour tortillas quartered and pan-fried until just crisp, melted cheese, fresh avocado, black beans and smokehouse bacon. If the foods of Latin America have inspired your mornings, tell us how.

Maggie Heyn Richardson’s food writing has appeared in EatingWell Magazine, Taste of the South Magazine and on the public radio program, On Point. She is a regular 225 contributor.