'Huevos Ahogados' with Avocado & Cheese

• Add the chopped tomatoes, the paprika, the water for the sauce, the Mexican-style spices* and half of the sugar. 
• Fry for 3 - 4 more minutes over high heat. Season to taste with salt and pepper.
• Meanwhile, halve and pit the avocado, then remove the skin and slice the flesh.

*Take care, this ingredient is spicy! Use as preferred.

• Slice the onion into half rings and transfer to a small bowl.
• Add the red wine vinegar, a pinch of salt and the rest of the sugar. Toss well to combine and then set aside, stirring occasionally.
• Roughly chop the fresh herbs.
• Cut the lime into six wedges.

• Make small wells in the vegetable mixture for each egg.
• Crack the eggs into the wells so as to mostly submerge them with the sauce.
• Cover with the lid and allow to poach for 4 - 6 minutes over medium heat.

• Remove the lid and turn up the heat.
• Poach the eggs for a further 2 - 3 minutes so as to allow any excess liquid to evaporate (see Tip).
• Season with salt and pepper, then scatter over the cheese and cook for 1 more minute.

Tip: the cooking time depends on your pan. Check the eggs and poach for more or less time as needed.