4 large eggs

2 tablespoons heavy cream or half-and-half

1/4 teaspoon each: salt, freshly ground pepper, smoked sweet paprika

Expeller pressed canola oil or olive oil

Chopped chives and chopped basil leaves for serving

Smoked tomato sauce or tomato salsa, warmed, for serving

1. Set fish near heat source. Beat eggs with a fork in small bowl until mixed. Stir in cream, 1 tablespoon water, the salt, pepper and paprika.

2. Heat a medium-size, 9- or 10-inch nonstick skillet over medium until a drop of water sizzles on contact. Add a thin film of oil and swirl to coat the bottom of the pan. Add eggs and cook, using a heatproof spatula to lift cooked edges of egg up and allowing the liquid eggs to run underneath forming large soft curds, about 3 minutes. Gently fold in cod flakes. Transfer to a serving plate and sprinkle with chives and basil. Pass sauce or salsa.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2023 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.