Pinto con Huevo Frito y Plátano Maduro
A variation on the classic Costa Rican breakfast or light meal, this dish features perfectly cooked rice and beans (pinto), a fried egg, and sweet, caramelized fried plantains. It offers a delightful balance of savory, sweet, and rich flavors.
🧂 Ingredients
- 2 cups Cooked white rice
- 1.5 cups Cooked black beans(rinsed and drained if canned)
- 0.25 medium Onion(finely chopped)
- 1 clove Garlic(minced)
- 2 tbsp Cilantro(fresh, chopped)
- 1 tbsp Vegetable oil or lard(for sautéing beans)
- 2 medium Ripe plantains(peeled and sliced diagonally)
- 3-4 tbsp Vegetable oil(for frying plantains and eggs)
- 2 large Eggs
- to taste Salt
- to taste Black pepper
- optional Natilla (sour cream)
- optional crumbled Queso fresco or white cheese
👨‍🍳 Instructions
- 1
In a skillet, heat 1 tbsp of oil or lard over medium heat. Add chopped onion and minced garlic, sauté until fragrant, about 1-2 minutes.
⏱️ 2 minutes - 2
Add the cooked black beans to the skillet. Mash some of the beans with the back of a spoon to create a creamier texture. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
⏱️ 7 minutes - 3
Stir in the cooked white rice, chopped cilantro, salt, and pepper. Mix well to combine with the beans. Cook for another 5 minutes until the rice is heated through and the flavors meld.
⏱️ 5 minutes💡 Tip: This mixture is your 'pinto'. - 4
While the pinto cooks, heat 3-4 tbsp of vegetable oil in a separate skillet over medium-high heat. Add the sliced plantains in a single layer and fry for 3-4 minutes per side, until golden brown and caramelized.
⏱️ 8 minutes💡 Tip: Use ripe plantains (yellow with black spots) for sweetness. - 5
Remove the fried plantains from the skillet and set aside on a plate lined with paper towels. Add a little more oil to the skillet if needed, and fry the eggs to your desired doneness (sunny-side up is traditional).
đź’ˇ Tip: Fry eggs in the same oil as the plantains for extra flavor. - 6
Serve the pinto mixture on plates. Top with a fried egg and arrange the fried plantains alongside. Optionally, drizzle with natilla and sprinkle with crumbled cheese.
đź’ˇ Tip: The combination of savory pinto, rich egg yolk, and sweet plantain is key.
đź’ˇ Pro Tips
- âś“Ensure your plantains are very ripe for maximum sweetness and caramelization.
- âś“Don't overcrowd the pan when frying plantains or eggs.
- âś“The texture of the beans can be adjusted by mashing more or fewer beans.
- âś“This dish is versatile and can be served for breakfast, lunch, or a light dinner.
🔄 Variations
- Add a side of shredded chicken or picadillo.
- Serve with a dollop of salsa Lizano.
- Incorporate some sautéed bell peppers and onions into the pinto mixture.