Southwestern Eggs
By: Kitch-N-Chik
Published: Saturday, February 13, 2010 - 6:36pm

Ingredients




4 Corn Tortillas Cut Into 8 Wedges
1 cup Black Beans Drained
1 cup Tomato Chopped
1 tablespoon Green Onion Chopped
1 teaspoon Chili Powder
1 cup Water
2 lrgs Eggs
2 tablespoons Salsa
2 tablespoons Low-Fat Sour Cream
2 teaspoons Cilantro Finely Chopped

Preparation

1 Preheat oven to 350F. Place the tortilla wedges in a single layer on a baking sheet; bake at 350 for 6 minutes or until crisp. Set aside. 2 Combine the beans, tomato, onions, and chili powder in a saucepan. Cook over medium heat 5 minutes until heated; set aside, and keep warm. Bring the water to a boil in a small skillet. Break each egg into a custard cup; slip each egg into the boiling water. Cover, reduce heat, simmer 5 minutes. Remove eggs with a slotted spoon. 3 Arrange 16 tortilla wedges around outside of each of 2 plates; top each with 3/4cup bean mixture, 1 egg, 1 tablespoon salsa, 1 tablespoon sour cream, and 1 teaspoon cilantro.