Ingredients:

4 small tomatoes, coarsely chopped
2 scallions, coarsely chopped
1 jalapeño pepper, seeded and coarsely chopped
3 tablespoons lightly packed fresh cilantro leaves
¼ teaspoon salt
1 teaspoon white vinegar
4 large eggs
4 (6-inch) fat-free corn tortillas, warmed
¼ cup shredded fat-free pepper Jack cheese
1 cup lightly packed tender watercress sprigs

Directions:

To make salsa, combine tomatoes, scallions, jalapeño, cilantro, and salt in food processor; pulse until coarsely chopped. Transfer to small bowl.

Half fill large skillet with water and bring to boil. Add vinegar and reduce heat so water slowly simmers. Crack eggs, one at a time, and slip into water, waiting about 10 seconds before adding each additional egg. Poach eggs just until set, about 1 minute. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain.

Place 1 tortilla on each of 4 plates and top each with watercress and 1 egg. Sprinkle each