Costa Rican Gallo Pinto with Eggs
Gallo Pinto with Eggs
A Costa Rican breakfast plate of rice and black beans cooked with peppers, onions, cilantro, and Salsa Lizano, served with soft fried eggs.
Gallo pinto is the everyday rice-and-beans dish that anchors many Costa Rican breakfasts. The name means spotted rooster, a nod to the speckled look of white rice folded with dark beans and their seasoned broth.
This version starts with cooked, cooled rice so the grains stay separate in the skillet. Onion, bell pepper, garlic, and cilantro give the base its aroma, while Salsa Lizano adds the familiar sweet-savory tang that makes the dish taste Costa Rican.
The beans should be moist but not soupy. A small splash of bean cooking liquid seasons the rice and helps the mixture come together without turning heavy. If you are using canned beans, reserve some of the liquid before draining.
Serve the gallo pinto hot with fried eggs on top or alongside. The runny yolks mingle with the rice and beans, making a simple plate feel complete without needing much more than hot coffee, tortillas, or sliced avocado.
Nutrition (per serving)
Directions
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1
Warm 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring often, until softened but not browned.
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2
Stir in the garlic and cook for 30 seconds, just until fragrant. Add the black beans, reserved bean liquid, Salsa Lizano, salt, and black pepper.
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3
Simmer the beans for 3 to 4 minutes, mashing a few against the side of the skillet so the liquid lightly thickens.
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4
Add the chilled rice and fold gently until every grain is coated with the bean mixture. Cook for 6 to 8 minutes, stirring occasionally, until the rice is hot and lightly toasted in spots.
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5
Fold in the chopped cilantro and taste for seasoning. Reduce the heat to low and keep the gallo pinto warm while you cook the eggs.
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6
Melt the butter with the remaining 1 tablespoon oil in a nonstick skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks are still soft, 3 to 4 minutes.
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7
Spoon the gallo pinto onto plates and top each serving with a fried egg. Serve with avocado slices and extra Salsa Lizano if desired.
Ingredients
- Cooked Long-Grain White Rice, chilled:3 cups
- Cooked Black Beans:1 1/2 cups
- Reserved Bean Cooking Liquid:1/2 cup
- Vegetable Oil:2 tablespoons
- Yellow Onion, finely chopped:1/2 cup
- Red Bell Pepper, finely chopped:1/2 cup
- Garlic, minced:2 cloves
- Salsa Lizano:2 tablespoons
- Fresh Cilantro, chopped:1/3 cup
- Kosher Salt:3/4 teaspoon
- Black Pepper:1/4 teaspoon
- Eggs:4 large
- Unsalted Butter:1 tablespoon
- Avocado Slices for serving:1 medium
Tips & Notes
- Day-old rice gives the best texture because the grains are drier and less likely to clump.
- If Salsa Lizano is unavailable, use a mild Worcestershire-style sauce with a small pinch of sugar, but the flavor will be less traditional.
- For firmer yolks, cover the egg skillet for the final minute of cooking.
