[Urbane Guerrilla]

Huh! I suppose it's theoretically possible to overdo on the cilantro. Yeah. I've never seen it offered dried.

But just chop the fresh stuff, about two passes through the pile with the knife, and put it in a little bowl on the table. Sprinkle it on your food with your fingers, to taste. About the kind of coverage you'd use with grated Parmesan and other shaker cheese. Sort of a bright green condiment... that isn't mint sauce. Though cilantro might work on roast lamb... I say, I say, hmm.

Mexican Eggs -- looks like Huevos Rancheros, not so? (Freely translated, Eggs Rancho Style) Chop tomatoes, onions, peppers both hot and bell, maybe add some herbal seasonings, a bit of red pepper flakes to bring the heat to the proper level, all mixed, heated in a frying pan (a/k/a the infamous "skillet") with the eggs poached in the middle of everything?