Mexican-Style Poached Eggs

Yield: 4 servings

Ingredients

• 1  (16-ounce) can red beans, rinsed and drained
• 1  (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
• 2  tablespoons  sliced green onions
• 4  large eggs
• 4  (6-inch) corn tortillas
• Cooking spray
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  ground cumin
• 1/4  cup  no-salt-added salsa
• 1/4  cup  fat-free sour cream
• Chopped fresh cilantro (optional)

Preparation

1. Preheat oven to 475°.

2. Combine first 3 ingredients in a saucepan; cook, uncovered, over medium heat 10 minutes, stirring occasionally.

3. Pour water to depth of 2 inches into a large skillet. Bring water to a boil; reduce heat, and simmer. Break 1 egg into a saucer, and slip egg into simmering water, holding saucer as close as possible to water. Repeat with remaining 3 eggs. Simmer eggs 5 minutes or until done; remove from water with a slotted spoon. Drain.

4. Coat tortillas on both sides with cooking spray. Combine garlic powder and cumin; sprinkle on 1 side of tortillas. Stack tortillas, and cut stack into quarters. Place tortilla wedges in a single layer on a baking sheet; bake at 475° for 5 minutes or until crisp and golden, turning once.

5. Arrange tortilla wedges around edges of 4 individual serving plates, and top evenly with bean mixture. Top each serving with a poached egg. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with cilantro, if desired.

Nutritional Information

Calories:

293 (22% from fat)

Fat:

7g (sat 1.8g,mono 0.0g,poly 0.0g)

Protein:

17.7g

Carbohydrate:

40.8g

Fiber:

5.1g

Cholesterol:

221mg

Iron:

0.0mg

Sodium:

417mg

Calcium:

0.0mg