Mexican-Style Poached Eggs

Oxmoor House
4 servings


+ Add To Shopping List
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)


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.

Created date

April 2008

Nutritional Information

Calories 293
Caloriesfromfat 22 %
Fat 7 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.7 g
Carbohydrate 40.8 g
Fiber 5.1 g
Cholesterol 221 mg
Iron 0.0 mg
Sodium 417 mg
Calcium 0.0 mg