Gallo pinto and fried eggs

Ingredients

• 400 g Cooked day-old white rice
• 300 g Drained cooked black beans
• 4 pieces Eggs
• 1 piece Yellow onion
• 1 piece Red bell pepper
• 2 cloves Garlic clove
• 0.5 bunches Fresh cilantro
• 2 tbsp Lizano sauce (or Worcestershire)
• 2 tbsp Vegetable oil
• 1 pinch Salt

Method

1. Finely chop the onion, red bell pepper, and garlic. Chop the cilantro, reserving a few leaves for the garnish.
2. Heat 1 tablespoon of oil in a large skillet and sweat the onion, bell pepper, and garlic for 4 to 5 minutes until tender.
3. Add the drained black beans and the Lizano sauce, and stir for 2 minutes to release the flavors.
4. Stir in the cooked rice and separate the grains with a spatula. Sauté for 4 to 5 minutes, stirring, until the rice is lightly colored.
5. Add the chopped cilantro, salt to taste, and keep warm.
6. In another skillet, heat the remaining oil and fry the eggs, keeping the whites set and the yolks runny.
7. Divide the gallo pinto among the plates, place an egg on each portion, and sprinkle with the reserved cilantro leaves.

Nutrition

Per serving

Energy

380.3 kcal

Protein

16.46 g

Carbohydrate

48.43 g

Fat

13.25 g

Fibre

7.52 g

Calcium

50.24 mg

Iron

0.76 mg

Magnesium

21.14 mg