Huevos Racheros With Pita Chips

We like this for a quick weeknight dinner

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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 1/2ounce) can Mexican-style stewed tomatoes
• 2  tablespoons green onions, sliced
• 2  eggs
• 1⁄4 cup salsa (optional)

Directions

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.