Huevos Racheros With Pita Chips

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 piece 6 inch fat-free whole wheat pita bread
• cooking spray
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 (16 ounce) can red beans, drained
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 2 tablespoons green onions, sliced
• 2 eggs
• 1/4 cup salsa (optional)

Recipe

• 1 separate pita bread into 2 rounds; cut each round into 8 wedges. place wedges on an ungreased baking sheet; coat wedges with cooking spray. combine basil, garlic powder and cumin; sprinkle over wedges. bake at 400f for 5 minutes or until crisps and lightly browned. remove chips from baking sheet and let cool completely on a wire rack.
• 2 combine beans, tomatoes and green onions in a saucepan. cook, uncovered, over medium heat 10 minutes, stirring occasionally. set aside; keep warm.
• 3 add water to a large saucepan to a depth of 2 inches. bring to a boil; reduce heat, and maintain a light simmer. break eggs, one at a time, into water. simmer 7 to 9 minutes or until internal temperature of egg reaches 160°f remove eggs with a slotted spoon.
• 4 to serve, arrange pita wedges around the edge of each individual serving plate; top evenly with bean mixture. top each serving with an egg. spoon 1 tablespoon of salsa over each serving. serve immediately.