Gallo Pinto with Eggs

Name: Gallo Pinto with Eggs
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 cups white rice, previously cooked; 1 cup beans, cooked with a bit of broth; 4 eggs; 1 bunch fresh cilantro; 1 chile, medium sweet pepper; 1 onion, medium; 2 tablespoons vegetable oil; salt; 30 milliliters salsa, Lizano; 5 grams cumin powder

Ady Jiménez

This is a traditional recipe from Costa Rica that is generally used for breakfast, but it can also be used at any meal time. It is a balanced recipe and the ingredients are available anywhere in the world.

Reviewed by Editorial Team of Kiwilimón

Published: 20-01-2014

Preparation

5 mins

10 mins

Low

Chop the onion, cilantro, and sweet pepper, fry them in a pan with the two tablespoons of oil. When they are halfway cooked, add the rice, continue until it has a bit of toasting, and finally add the beans and cook until some of the broth evaporates. At the end, add the Lizano sauce and stir a little. Cook the eggs and fry them in oil, adding salt to taste. Finally, serve the Gallo Pinto on a plate and place the egg alongside and enjoy.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Presentation

On a plate, serve in a mound shape; you can garnish with basil or parsley. If you live in Mexico, accompany with tortillas. If you don't have them, serve with bread.

Tips

Serve immediately after cooking; you can also accompany it with chopped eggs, avocado, and chopped tomato. If Lizano sauce is not available in your country, substitute it with Worcestershire sauce.

Gallo Pinto with Eggs

Ingredients

Preparation

Nutritional information

Presentation

Tips

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