Heat oven to 400 degrees F. Spray both
sides of tortillas with cooking spray. Place each tortilla
into one of four custard cups, gently folding and shaping
each tortilla to create a bowl shape. In saucepan, heat
chili; stir in potatoes. Cook until thoroughly heated.
Divide chili mixture evenly among the tortillas. With
back of spoon, make an indentation in each tortilla; break
an egg into each indentation. Place custard cups on baking
pan. Bake 10 minutes. Cover loosely with foil. Bake 5
to 8 minutes longer or until yolks are cooked to desired
degree of doneness. Gently lift casseroles out of pans
to serving plates. Spoon salsa over top. Sprinkle with
cheese. Makes 4 servings.