Red & Yellow Sauced Eggs
|Chunky style salsa||6 Ounce|
|Thawed frozen corn||1 1⁄2 Cup (24 tbs)|
|Whole kernel corn||15 Ounce (drained)|
|Corn tortillas||6 (7 inch)|
|Flour tortillas||3 (10 inch)|
|Shredded reduced fat||2 Ounce|
|Monterey jack cheese/Cheddar cheese||1 Cubic Centimeter|
In 10-inch omelet pan or skillet, stir together salsa and corn. Cook over medium heat, stirring occasionally, until mixture bubbles and is hot throughout, about 4 to 5 minutes. With back of spoon, make three indentations in mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 4 to 5 minutes.
Meanwhile, slice through each tortilla every 1/4 inch to form thin strips. Place strips from either 2 (7-inch) or 1 (10-inch) tortilla/s on each plate. Top tortilla strips on each plate with 1 egg and 1/3 of the salsa/corn mixture. Sprinkle with cheese. Garnish with cilantro, if desired.