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Costa Rican Breakfast


1 large onion, diced
2 bell peppers, diced (1 green, 1 color)
1/4 lb diced ham (any type will do)
1 garlic clove, diced
1 can black beans
1/2 cup rice (optional)
1/4 cup Worcestershire sauce
2-3 tbsp malt or apple cider vinegar (optional)
1 tbsp olive oil
1 tbsp cumin
1 tbsp smoked paprika
salt & pepper to taste
cilantro to garnish (optional)
Eggs (cook them any way)


This is a spin on a Costa Rican classic called Gallo Pinto, but with a breakfast twist.

If you are going to use rice, pre-cook and strain the rice.

In a pan, heat the oil and add the onion, peppers, and garlic and saute until translucent. Add the cumin and paprika.

Add the ham, beans, and rice.

Add the Worcestershire sauce a bit at a time and stir to combine. At this point, you should be tasting it as you add the sauce. Stop when you think it has enough or add more if you wish. Add some vinegar if you like it tangy, but be careful as the Worcestershire has vinegar in it to begin.

Add salt and pepper to taste.

Remove from the heat and set aside. At this point, cook the eggs however you like them, white, scrambled, over easy, poached, etc. Serve the eggs with the mix on top or on the side and garnish with cilantro.

This is traditionally served with the traditional Costa Rican condiment, Lizano Sauce. You can also serve with tortillas. Substitute brown rice if you wish.

George Christidis