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Gallo pinto
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Total Time:
45 minutes
45 minutes
Costa Rican breakfast kedgeree with a delicious vegetable twist.
Ingredients:
- 175 g brown rice
- 1 clove of garlic
- 1 x 400 g tin of black beans
- 1 teaspoon cumin seeds
- olive oil
- 1 teaspoon ground coriander
- 225 g ripe tomatoes, on the vine
- ½ a bunch of fresh coriander
- 2 limes
- 4 spring onions
- 6 large free-range eggs
Instructions:
- Prepare rice following packet instructions until al dente. Drain, rinse under cold water, then set aside. Peel and finely chop garlic, and drain beans. Toast cumin seeds in a pan for 1 minute. Add oil, garlic, and ground coriander, cook for 1 minute. Add drained beans and fry for 5 minutes until crisp. Make salsa by chopping tomatoes and coriander, mix with lime juice. Season well. Combine rice with beans and fry for 5 more minutes. Add spring onions. Scramble eggs until creamy. Serve rice topped with scrambled eggs, salsa, and lime for squeezing.
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