Panamanian Corn Tortillas with Scrambled Eggs and Salsa

Prepare the salsa: In a small bowl, combine the diced tomato, finely diced onion, chopped cilantro, diced jalapeño, and lime juice. Stir well and season with a pinch of salt. Set aside.

Make the tortilla dough: In a large bowl, combine masa harina and 0.5 teaspoon of salt. Gradually add warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time. If too wet, add a little more masa harina. Knead for 2-3 minutes until smooth.

Form the tortillas: Divide the dough into 8 equal balls. Place each ball between two pieces of plastic wrap or parchment paper and flatten using a tortilla press or a heavy flat-bottomed pan to about 6-inch diameter and 1/8-inch thickness.

Cook the tortillas: Heat a comal or a large non-stick skillet over medium-high heat. Lightly grease with a small amount of vegetable oil. Cook each tortilla for 1-2 minutes per side, until lightly browned and puffed. Keep cooked tortillas warm in a clean kitchen towel.

Scramble the eggs: In a medium bowl, whisk the 8 large eggs with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a separate non-stick skillet over medium heat. Pour in the whisked eggs and cook, stirring gently, for 3-5 minutes until set but still moist.

Serve immediately: Place 2 warm corn tortillas on each plate, top with a generous portion of scrambled eggs, and spoon the fresh salsa over the eggs. Serve hot.