California Huevos Rancheros


1 T. Vegetable oil

1 medium onion, finely chopped

2 cloves garlic, crushed and chopped

1 T. Chipotle sauce (or other hot sauce)

1 tsp. ground cumin

1 28 oz. can tomatoes in juice, drained and chopped

1 can black beans, rinsed and drained

¼ cup loosely packed fresh cilantro leaves, chopped


1 T. margarine, butter or olive oil

8 large eggs

8 Cuban bread, toasted, or 4 - 8” corn tortillas, warmed

Low fat Monterey Jack or Mexican Blend cheese

½ cup Low-fat sour cream seasoned with 4 tsp. Lime juice

2 ripe avocados, cubed or sliced


Sauté onion and garlic in heated oil until browned. Stir in hot sauce and cumin. Add drained tomatoes and cook, covered, about 3 minutes, stirring occasionally. Stir in beans, half the cilantro and salt and heat about 3 minutes. Have all remaining ingredients ready, and fry the eggs in either margarine or oil, covering skillet and cooking until egg whites are firm and yolks are thickened (you may need to use two pans).

Place 2 slices of bread (cut in halves) or 1 tortilla in each of 4 heat-proof bowls or plates. Pour tomato mixture on top, then place 2 eggs on each. Top with a sprinkle of cheese and a dollop of the lime sour cream. Place in a 450° oven until cheese melts. Add avocado and garnish with remaining cilantro. Serve piping hot. Makes 4 hearty servings.

Serve with Café con Leche’

1 shot of espresso

1 tablespoon sweetened condensed milk

Fill cup with steamed 2% milk

Recipes enjoyed at Kuba Kuba, Restaurant ~ Bodega, Richmond, VA Presented by

The Virginia Egg Council

540 345 3958 ~