Easy Mexican Poached Eggs

• 8 small flour tortillas
• 1 can (28 fl oz/796 mL) diced tomatoes, drained
• 1 can (19 fl oz/540 mL) black beans, rinsed
• 1 cup salsa
• 8 eggs
• 1 cup Cracker Barrel Shredded Habanero Heat Cheese
• 1/4 cup chopped fresh cilantro

1. Heat oven to 350 degrees F.
2. Place tortillas in single layer on baking sheet; spray with cooking spray.
3. Bake 7 to 8 min.
4. or until crisp and golden brown.
5. Combine tomatoes, beans and salsa in 13x9-inch baking dish sprayed with cooking spray.
6. Make 8 wells in tomato mixture; slip 1 cracked egg into each well.
7. Bake 25 to 30 min.
8. or until eggs are set.
9. Top with cheese; bake 5 min.
10. or until melted.
11. Sprinkle with cilantro.
12. Serve over tortillas.

flour tortillas, tomatoes, salsa, eggs, cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/easy-mexican-poached-eggs-175396.aspx (may not work)