Preheat your oven to 400 degrees F.

Spray 12 muffin tins with cooking spray.

Put the potatoes in a large pot and cover with water by about 1 inch. Bring to a boil, uncovered, and cook until fork tender, about 15 minutes.

Drain the potatoes, and add the milk, butter, salt and pepper. Using a fork or potato masher, mash until smooth.

In a small bowl, combine the sour cream, and about 1 Tbsp of the chipotle sauce (this is all you will use, so pour the rest of the can in a plastic baggy and freeze for another time). Whisk until combined.

In another small bowl, crack the eggs and whisk. Add 2-3 Tbsp of the sour cream mixture and stir well.

To assemble: Place one piece of pancetta into each cup (pressing down to create a cup shape) , plus a scant 1/4 cup of mashed potatoes, and then pour the egg and sour cream mixture on top. Top with shredded parmesan.

Bake for about 15 minutes, until egg is set. Drizzle with the remaining sauce and the cilantro.