Serves: 4
Total Calories: 342

6 eggs
1/2 cup shredded Monterey Jack cheese
1 to 1 3/4 pound Bread Bowl
VEGETABLE-BEAN MIXTURE
1 tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 cup chopped fresh tomato
1 cup cooked black beans
1/2 cup diced chorizo sausage
1 teaspoon salt
1/4 teaspoon black pepper
ACCOMPANIMENTS
1 cup salsa
3/4 cup sour cream mixed with 1 tablespoon dried cilantro

1. Preheat the oven to 350°F.

2. To prepare the vegetable-bean mixture, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, red and green bell peppers, cumin, chile powder, and oregano, and cook about 5 minutes, or until the onion and peppers are soft.

3. Add the tomatoes, beans, chorizo, salt, and pepper to the skillet. Simmer for 15 minutes, or until most of the liquid has evaporated.

4. Crack the eggs into the simmering vegetable mixture, leaving room between them. Cover and cook about 5 minutes, or until the eggs are cooked through. Sprinkle with cheese, reduce the heat to low, and heat about 1 minute or until the cheese begins to melt.

5. While the eggs are cooking, heat the bread bowl in the oven for 3 minutes.

6. Scoop the hot juevos rancheros into the bread bowl along with any liquid. Serve immediately with salsa and cilantro sour cream on the side.

Nutritional Facts:

Serves: 4
Total Calories: 342
Calories from Fat: 184

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
BLT Bread Bowl Omelet
Juevos Rancheros
Bread Bowl Quiche Lorraine
Brunch Style Chili
Strawberry Blintz Casserole
Banana Yogurt Bread Bowl
Chef Bren Boyd's San Francisco Style Eggs Sardou
Peaches and Cream Coffeecake Crumble
Hit-The-Trail-Mix Parfait
Creamy Date-Nut Spread