1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
2 tablespoons sliced green onions
4 large eggs
4 (6-inch) corn tortillas
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)
How to Make It
Preheat oven to 475°.
Combine first 3 ingredients in a saucepan; cook, uncovered, over medium heat 10 minutes, stirring occasionally.
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.
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.
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.