Costa Rican · Breakfast & brunch

Gallo pinto with eggs

Name: Gallo pinto with eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 2 tablespoons neutral oil, divided; 1 small yellow onion, finely diced; 1 small red bell pepper, finely diced; 2 garlic cloves, minced; 2 cups cooked black beans with 3/4 cup bean liquid; 3 cups cold cooked long-grain white rice; 3 tablespoons Salsa Lizano; 1/2 cup chopped cilantro; 3/4 teaspoon kosher salt, divided; 4 pasteurized large eggs; Warm corn tortillas and natilla, for serving

Costa Rican day-old rice and black beans seasoned with sweet pepper, Salsa Lizano, cilantro, and crisp-edged eggs.

About 30 minTotal

About 30 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 tablespoons neutral oil, divided
1 small yellow onion, finely diced
1 small red bell pepper, finely diced
2 garlic cloves, minced
2 cups cooked black beans with 3/4 cup bean liquid
3 cups cold cooked long-grain white rice
3 tablespoons Salsa Lizano
1/2 cup chopped cilantro
3/4 teaspoon kosher salt, divided
4 pasteurized large eggs
Warm corn tortillas and natilla, for serving

Instructions

Heat 1 tablespoon oil in a over medium. Cook onion and sweet pepper until softened but not browned, 4 to 5 minutes; add garlic for 30 seconds.
Add beans with their liquid, Salsa Lizano, and half the salt. Simmer 2 minutes so the seasoning disperses before the rice enters.
Fold in cold rice, breaking up clumps without mashing beans. Cook, turning occasionally, until the liquid is absorbed, grains are spotted with bean color, and the mixture reaches 165°F, 5 to 7 minutes. Fold in cilantro off heat.
Heat remaining oil in a separate skillet and fry pasteurized eggs until whites set and edges crisp while yolks remain soft; season with remaining salt.
Serve gallo pinto immediately with eggs, warm tortillas, and natilla alongside.