225 minced pork

½ small onion, finely chopped

5ml chilli powder

2.5ml ground cumin

2.5ml dried oregano

15ml vinegar

1 garlic clove, finely chopped

salt and pepper

oil, for frying

4 large fresh or cannned corn tortillas

4 eggs

55g butter or bacon fat

Mexican hot sauce or salsa, to serve

Put the pork in a bowl and add the onion, spices, oregano, vinegar, garlic, salt and pepper. Mix well, cover and refrigerate overnight.

Cook the pork mixture in a large frying pan until it is browned and crumbly, stirring occasionally.

Meanwhile, heat 2.5cm oil in a wide pan to 180 degrees Celsius. Fry the tortillas until they are crisp and golden brown, keeping them flat.

Drain on paper towels and put on a baking sheet. Keep warm in the oven.

Fry the eggs in the butter or bacon fat or use oil for frying if you prefer. Put a tortilla on each plate.

Using a slotted spoon, divide the pork mixture among the tortillas. Top each serving with a fried egg.

Serve with hot sauce or salsa.