Huevos rancheros

Crack the eggs into a non-stick skillet over low heat and cook sunny side up, for an even texture all the way through.

Sprinkle salt over the eggs.

Spray the tortillas with a little oil and stack them so each oiled top touches the next underside; put the stack in an unsealed heavy-duty bag and microwave about a minute until hot and supple.

Open the bag carefully against the steam and slide an egg onto each tortilla.

Scrape the salsa into the pan with a little water to thin it and bring to a rolling boil.

Turn off the heat and spoon the salsa around the egg yolks.

Garnish with crumbled queso fresco and cilantro leaves.