Poached Eggs Cartagena

Red Ripe Tomatoes, 6 medium whole-cored
1 Anaheim chile peppers diced
15 oz Can Black Beans
3 closed Garlic Minced
3/4 cup Green Onion - Raw,chopped
12 Spanish Queen Pimiento Stuffed Green Olives
1/4 tsp Black Pepper
1/2 tsp Cumin seeds
1 tsp Chili Powder
1 tsp Salt
1 tbsp Corn Starch
2 tbsp Tap Water
1/4 cup cilantro (fresh
6 Corn Tortillas, medium (approx 6" dia)
Cooking Spray
6 Large Eggs, fresh
1 tsp Red Pepper Flakes
Extra cilantro for garnish

Add a little dollop of non fat greek yogurt to add creamy to the dish if you would like in place of sour cream.

Preheat Oven to 350 degrees and let eggs come to room temperature. Bring large sauce pan of water to a boil and drop cored tomatoes in for one minute. Romove tomatoes from hot water and place in cold water. Remove skins. Dice tomoatoes and place in a medium sauce pan with diced chiles, balck beans, garlic, green onions, olives, black pepper, cumin seed, chili powder, and salt. Cook for a few minutes over medium heat until chiles soften. Combine corn starch and 2 tablespoons of water together to make a slury and add to tomoato mixture and stir over medium heat until salsa starts to thicken and looks glossy. Set aside. On a large cookie sheet sprayed with cooking spray add corn tortillas side by side and spray tops with spray as well. Warm in preheated oven for 5 minutes. In a shallow skillet add 2 inches of water and 1/4 tsp of salt and bring to a simmer. Break eggs in a separate dish and add one by one to the simmering water. Once all eggs are in the pan give the pan a slight shake to allow water to cover tops of eggs and allow to cook for 4 minutes so whites are firm and yolks are slightly runny. Place corn tortilla on a plate, 1/6 of to salsa mixture, and 1 poached egg. Garnish with extra cilantro and red pepper flakes.

Serving Size: 1 Corn Tortilla, 1 Poached Egg, and 1/6 Sauce

Number of Servings: 6

Recipe submitted by SparkPeople user JULWHEELER.