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Costa Rican Gallo Pinto with Fried Eggs

Costa Rica's classic rice-and-beans breakfast, stir-fried with sofrito and Lizano sauce and topped with a fried egg.

Ingredients

  • 2 cups cooked black beans, with 0.5 cup of their cooking liquid
  • 3 cups cooked white rice, preferably day-old
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp gluten-free Lizano or Worcestershire sauce
  • 2 tbsp chopped cilantro
  • 2 tbsp olive oil
  • 4 eggs
  • salt and pepper, to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and garlic until softened, about 5 minutes.
  2. Add the rice and beans along with the reserved bean liquid; stir-fry 5-6 minutes until well combined and heated through.
  3. Stir in the Lizano sauce, cilantro, salt, and pepper.
  4. In a separate pan, fry the eggs to your preference.
  5. Divide the gallo pinto among plates and top each with a fried egg.