I’ve grown quite fond of these sorts of breakfasts. They are of a Southwestern flavor, sorta Tex-Mex. The Italian sausage I used this time isn’t exactly doing the general theme any favors, it’s crying out for chorizo! Ah, but I had this little dab of Italian still left and it needed using. (See if you can spot the fennel seeds.)I had a rather limp jalapeno so I tossed it into the mix, along with a shallot I found rolling about in the onion bin. In a different skillet I cooked a beaten egg, swirling it around so as to be crepe like. This I cut into ribbons and those went atop a tortilla that was brushed with oil and toasted a bit, prior. Over the egg went the sauteed sausage and veggies. I found some pepper jack cheese to cover that. They went into the toaster oven under the broiler for a few minutes to melt the cheese and then were plated and doused with Cholula hot sauce and sprinkled with ground seasonings.I’m never really sure what to call these various assemblies. This thing is what I would have called a taco before I was taken to task by a commenter at another site. “It’s a tostada,” he cried! I think a tostada is just a flat taco. Hell, I folded this one up to eat, so I guess between the plate and my teeth it transformed!