Ingredients:

4 6” tortillas

1 large handful grated cheddar

2 large eggs

1 Tbsp butter

Salt

Pepper

1 plum tomato

3 Tbsp red onion

Juice of 1 lime

3 sprigs of cilantro

Instructions:

1. Using a cookie cutter or drinking glass, punch out the center of two tortillas. It should be about a 3” opening but doesn’t have to be perfect.
2. In a large skillet heat the butter and add the tortillas without holes. Top each with cheese, making a little well in the center that will hold the egg whites in place.
3. Gently crack an egg in each center, season with salt and pepper and place the punched out tortillas on top. Sprinkle on a little more cheese.
4. Transfer the skillet to a 325 degree oven for about 10 minutes, until the whites are cooked but the yolks are still wobbly. While they bake, make the pico de gallo.
5. Combine the tomato, red onion, lime juice and cilantro stems in a bowl. Season with salt and pepper to taste.
6. When the eggs are cooked, remove from the oven, transfer to a plate and finish with the pico de gallo in a ring around each egg, and garnish with cilantro leaves.