Huevos Racheros With Pita Chips

• 1 piece 6 inch fat-free whole wheat pita bread
• cooking spray
• 12 teaspoon dried basil
• 12 teaspoon garlic powder
• 12 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
• 14 cup salsa (optional)

1. Separate pita bread into 2 rounds; cut each round into 8 wedges.
2. Place wedges on an ungreased baking sheet; coat wedges with cooking spray.
3. Combine basil, garlic powder and cumin; sprinkle over wedges.
4. Bake at 400F for 5 minutes or until crisps and lightly browned.
5. Remove chips from baking sheet and let cool completely on a wire rack.
6. Combine beans, tomatoes and green onions in a saucepan.
7. Cook, uncovered, over medium heat 10 minutes, stirring occasionally.
8. Set aside; keep warm.
9. Add water to a large saucepan to a depth of 2 inches.
10. Bring to a boil; reduce heat, and maintain a light simmer.
11. Break eggs, one at a time, into water.
12. Simmer 7 to 9 minutes or until internal temperature of egg reaches 160F Remove eggs with a slotted spoon.
13. To serve, arrange pita wedges around the edge of each individual serving plate; top evenly with bean mixture.
14. Top each serving with an egg.
15. Spoon 1 tablespoon of salsa over each serving.
16. Serve immediately.

whole wheat pita bread, cooking spray, basil, garlic, ground cumin, red beans, tomatoes, green onions, eggs, salsa

Taken from www.food.com/recipe/huevos-racheros-with-pita-chips-509478 (may not work)