Huevos rancheros

4 large or 8 small flour tortillas, about 160 g in total
1 teaspoon vinegar
4 eggs
85 g edam, coarsely grated
⅓ cup (90 g) sour cream
4 spring onions, choppedchopped fresh coriander leaves to servelime wedges to serve
Tomato and chilli salsa
5 tomatoes, finely chopped
1 plump, mild fresh red chilli, seeded and finely chopped
½ small red onion, finely chopped
1 small clove garlic, finely chopped
2 tablespoons finely chopped fresh coriander leaves
1 tablespoon extra virgin olive oil
2–3 teaspoons lime juice, to tastesalt and pepper

Preparation

First make the salsa.
Place the chopped tomatoes in a bowl and stir in the chilli, onion, garlic and coriander.
Add the oil and lime juice to taste.
Set aside to marinate for about 30 minutes, then season with salt and pepper to taste.
Preheat the oven to 180°C.
Wrap the stacked–up tortillas in foil and put them in the oven to warm for 10 minutes, or according to the packet instructions.
Meanwhile, half fill a frying pan with water.
Heat until just starting to simmer, then reduce the heat so the water does not boil.
Add the vinegar.
Break the eggs into the water, one at a time, and poach for 3–4 minutes.
Towards the end of cooking, spoon the water over the yolks.
When cooked, remove the eggs with a slotted spoon and drain on paper towel.
Place the warmed tortillas on plates (1 large or 2 small ones each).
Spoon over a little salsa, then put the eggs on top and season with salt and pepper to taste.
Let everyone help themselves to the rest of the salsa, the grated cheese, sour cream and spring onions, plus chopped coriander and lime wedges for squeezing

Serves 4

Preparation: 25 minutes, plus 30 minutes marinating

Cooking: about 10 minutes