Gallo Pinto & Eggs
A hearty and iconic Latin American breakfast that turns simple rice and beans into a flavorful masterpiece.
25 min
Centroamericana
2 servings
The story behind
I’ve always felt that Gallo Pinto is like a warm hug on a plate. It’s a staple I learned to appreciate because of its simplicity and how it never fails to satisfy. It brings back memories of vibrant tropical mornings and long conversations over breakfast. While it's famously a morning dish, it makes for a fantastic 'breakfast for dinner' too. I love pairing it with some sour cream (natilla) and a cold glass of passion fruit juice or a hot mug of local coffee to start the day right.
Instructions
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1Sauté the onion and bell pepper in a large skillet with a bit of oil until softened.
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2Pour in the beans along with a splash of their cooking liquid and let simmer for 2 minutes.
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3Add the cooked rice to the skillet, stirring constantly until the rice absorbs the liquid and looks toasted.
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4Stir in the Worcestershire sauce and season with salt and pepper.
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5Fry the eggs in a separate pan to your liking, then serve them over or next to the steaming rice mixture.
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