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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)

Nutrition 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

How to Make It

  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.

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