Latin American & Caribbean · Breakfast · Lunch
Gallo Pinto with Fried Eggs
Gallo pinto
Costa Rica's favourite breakfast: brown rice and black beans tossed with onion, sweet pepper, cilantro and tangy Salsa Lizano, topped with a lightly fried egg. Hearty, savoury and naturally high in fibre.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
Calories come from: Carbs 59% · Fat 25% · Protein 16%
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Ingredients
For 4 servings- 1 cup190 gLong-grain brown rice
- 2 cups480 gWater (for rice)
- 2 cans (15 oz each)480 gBlack beans, canned, drained and rinsed
- 1/4 cup60 gWater (for beans)
- 1 1/2 tbsp20 gVegetable oil
- 1 medium110 gOnion, finely chopped
- 1/2 large80 gRed bell pepper, finely chopped
- 2 cloves6 gGarlic, minced
- 3 tbsp50 gSalsa Lizano
- 1/2 tspGround cumin
- 1/2 tspSalt
- 1/4 tspBlack pepper
- 1/2 cup8 gFresh cilantro, chopped
- 4 large200 gEggs
Steps
- 1
Rinse the brown rice in a sieve until the water runs clearer.
- 2
Bring the rice and 2 cups of water to a boil in a saucepan.
- 3
Cover, lower the heat and simmer for about 40 minutes until the water is absorbed.
- 4
Take off the heat and let the rice steam, covered, for 10 minutes.
- 5
Spread the rice on a tray to cool and dry slightly while you prepare the vegetables (or use rice cooked the day before).
- 6
Heat 1 tbsp of the oil in a large non-stick skillet over medium heat.
- 7
Add the onion and red pepper and cook for 5 minutes until soft.
- 8
Stir in the garlic and cumin and cook for 1 minute until fragrant.
- 9
Add the black beans, 1/4 cup water and the Salsa Lizano and simmer for 3 minutes.
- 10
Fold in the rice, salt and black pepper and cook for 4–5 minutes, stirring gently, until hot and the rice is tinted by the beans.
- 11
Stir in most of the cilantro and keep the gallo pinto warm on low heat.
- 12
Heat the remaining oil in a second non-stick pan over medium heat.
- 13
Crack in the eggs and fry for 3–4 minutes until the whites are fully set and the yolks begin to thicken (cook longer for firm yolks).
- 14
Divide the gallo pinto between plates, top each with an egg and sprinkle with the remaining cilantro.
Swaps, storage and make-ahead
Swaps
- For a vegan version, skip the eggs and top each plate with crumbled pan-fried firm tofu and sliced avocado, checking that your Salsa Lizano is labelled vegan.
- Use white long-grain rice instead of brown rice and simmer it for about 18 minutes for a softer, more traditional texture.
- If you can't find Salsa Lizano, use 2 tbsp vegetarian (anchovy-free) Worcestershire sauce plus a pinch of cumin and a little honey or brown sugar.
- For a lighter plate, poach the eggs instead of frying them and cook the vegetables in 1 tsp oil with a splash of water.
Storage
Refrigerate leftover gallo pinto in a covered container within 2 hours and eat within 3 to 4 days, reheating it in a skillet until steaming hot. Fried eggs are best cooked fresh and should not be stored or frozen.
Make ahead
Cook the brown rice a day ahead, cool it quickly and refrigerate it covered, since day-old rice gives the best gallo pinto. You can also chop the onion, pepper and garlic the night before and keep them in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (422 g) | Per 100 g | |
|---|---|---|
| Calories | 431 kcal | 102 kcal |
| Protein | 18 g | 4.3 g |
| Carbohydrates | 63.8 g | 15.1 g |
| of which sugars | 4 g | 0.9 g |
| Fiber | 11.2 g | 2.7 g |
| Fat | 11.8 g | 2.8 g |
| of which saturated | 2.7 g | 0.6 g |
| Sodium | 1,040 mg | 246 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
