“We like this for a quick weeknight dinner”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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.

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