4 medium, chopped
1 small, diced
1 medium, seeded and thinly sliced
2 tbsp(s), chopped fresh
Fresh lime juice
Distilled white vinegar
4 small, 6-inch each, (fat-free) warmed
Pepper jack cheese
24¼ gm, shredded (4 tbsp)
- To make salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in medium bowl. Set aside.
- Fill large skillet halfway with water and bring to boil over high heat. Add vinegar and reduce heat so water simmers slowly. Crack eggs and slip in, one at time, waiting about 10 seconds before adding another egg. Poach just until set, 3–5 minutes. Using slotted spoon, transfer eggs to paper towel–lined plate to drain.
- Place 1 tortilla on each of 4 plates and top each with 1 tablespoon pepper Jack. Top each with 1 egg; top evenly with salsa. Serve at once with lime wedges.
- Serving size: 1 filled tortilla