Costa Rican Gallo Pinto with Plantain and Eggs

Ingredients

• 4 large eggs
• 3 cups cooked long-grain rice, cold
• 1 can black beans, with their liquid
• 2 ripe plantains, sliced
• 4 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 1 small red bell pepper, diced
• 3 garlic cloves, minced
• 3 tbsp Lizano or Worcestershire-style sauce
• 4 scallions, sliced
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Use cold, day-old rice. Freshly cooked warm rice is too wet and turns to mush in the pan, which is the single most common way gallo pinto goes wrong.
2. Heat 1 tablespoon of the oil in a wide skillet over medium heat and cook the onion and bell pepper with a pinch of salt for 6 minutes, then add the garlic for 30 seconds.
3. Add the beans along with about half their liquid and simmer for 3 to 4 minutes, until hot and slightly reduced.
4. That bean liquid is what dyes the rice and gives the dish its name, so do not rinse the beans.
5. Break the cold rice up with your fingers and add it to the pan, tossing constantly for 4 to 5 minutes until every grain is coated and stained purple-grey.
6. Stir in the Lizano sauce and most of the scallions and cilantro, taste, and season with salt and pepper.
7. Heat 2 tablespoons of the oil in a separate skillet and fry the plantain slices for 2 to 3 minutes per side, until deep golden. Drain and salt.
8. Fry the eggs in the remaining oil until the whites are set and the yolks runny, then serve them over the gallo pinto with the plantain and the remaining herbs.

Allergen note: Contains egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.