My go-to dish is charred-tomato salsa. I replace the basic tomatoes and whatever else with smoked and grilled versions. I say “whatever else” because it depends on what’s around. It could be jalapeno one week, habanero the next. It might or might not have tomatillo.
But where I just might like that salsa the most is on eggs. The smokiness adds dimension to creamy scrambled eggs and cheesy omelets. Oh, and if you’ve got enough grilled leftovers around to play around some weekend morning, it just happens to go great on a Frittata Fume.