Red Chilaquiles with Poached Eggs

• 2 cans (14.5 oz. each) diced tomatoes, undrained
• 1 cup water
• 1 small onion, sliced, divided
• 4 serrano chiles, stemmed
• 1-1/4 cups fresh cilantro leaves, divided
• 8 cups tortilla chips (7 oz.)
• 6 eggs
• 6 KRAFT Singles
• 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Blend tomatoes, water, half the onions, chiles and 1 cup cilantro in blender until smooth.
2. Chop remaining cilantro; set aside.
3. Place chips in large skillet; top with tomato mixture.
4. Bring to boil.
5. Break eggs, 1 at a time, into small bowl; slip egg into skillet, leaving space between eggs.
6. Cover; cook on medium-low heat 12 min.
7. or until whites are completely set and yolks begin to thicken but do not become firm.
8. Top each egg with 1 Singles; cook, covered 3 min.
9. or until melted.
10. Serve with sour cream, remaining onions and reserved chopped cilantro.

tomatoes, water, onion, serrano chiles, fresh cilantro, tortilla chips, eggs, singles, s

Taken from www.kraftrecipes.com/recipes/red-chilaquiles-poached-eggs-115154.aspx (may not work)