Breakfast nachos with pressure-cooker carnitas and baked eggs

Cut the boneless pork into equal pieces and season with kosher salt, pepper, garlic powder, oregano, chipotle chili powder and cumin.

Put the pork in the pressure cooker with seven peeled garlic cloves, half an onion and a cup of orange and lime juice.

Lock the lid, set to sealing, and pressure cook on high for 45 minutes; let the pressure release naturally (it took about 25 minutes more).

In a cast iron pan with a splotch of oil, soften half an onion and a diced jalapeno for two to three minutes, keeping some bite; remove and spread out to cool.

For the white sauce, chop a fistful of cilantro very fine and mix with sour cream, about a tablespoon of minced garlic, the juice of half a lime, cumin, salt and pepper; loosen with a little milk until pourable and add a splash of Worcestershire.

Season jarred salsa con queso with salt, pepper and garlic powder and a little pickled jalapeno juice for tang.

Open the pressure cooker; the pork falls apart with crispy edges.

In the cast iron pan, flatten a layer of tortilla chips, add some cheese sauce, Monterey Jack, the onion and jalapeno, and the carnitas, leaving three nests for eggs.

Crack each egg into a small bowl, tip off the runny part of the white, and slide the egg into a nest. Season.

Bake at 375 for about 15 minutes, until the whites are set and the yolks still runny.

Top with the white sauce, the remaining onion and jalapeno, a little avocado, green onion and chicharron.