Uh-oh. I’m out with another secret family recipe! This is my mother’s famous breakfast/brunch recipe that everyone in my family and friends love. I grew up eating this dish on the weekends. It’s not your typical Ecuadorian bolon, but it did originate there. In Ecuador bolon is either mixed with just cheese or just chicharrones (fried pork rind) and/or even both! But my mother takes the original a step up and adds raw scallions for that onion-y flavor (don’t worry it’s not that onion-y). Along with the bolon you can serve it with any-style eggs (I like mine sunny side up) and top the eggs with the tomato-scallion sauce. Think of it kinda like the Huevos Rancheros sauce, but of coarse different. Hope you fearlessly enjoy my mother’s traditional brunch!