Mexican-Style Poached Eggs

Ingredients

• 16 ounce beans red rinsed drained canned
• 14.5 ounce canned tomatoes mexican-style undrained canned
• 4 6-inch corn tortillas ()
• 4 large eggs 
• 0.3 teaspoon garlic powder 
• 2 tablespoons green onions sliced
• 0.3 teaspoon ground cumin 
• 0.3 cup no-salt-added salsa 
• 0.3 cup cup heavy whipping cream fat-free sour

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• slotted spoon

Directions

1. Preheat oven to 47
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.
4. Drain.
5. Coat tortillas on both sides with cooking spray.
6. Combine garlic powder and cumin; sprinkle on 1 side of tortillas. Stack tortillas, and cut stack into quarters.
7. Place tortilla wedges in a single layer on a baking sheet; bake at 475 for 5 minutes or until crisp and golden, turning once.
8. 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.
9. Sprinkle with cilantro, if desired.