[T]here’s something people don’t tell you about Costa Rica: time slows (almost) all the way dooowwwnn. It’s magic. Like time gets stripped away leaving luxuriously long mornings followed by, luxuriously lazy afternoons, followed by impeccable… truly impeccable sunsets.
It’s like island life. But not an island. It’s beach life. The sun stays high and the air is just mellow. Completely mellow.
I visited Costa Rica last year and still wonder about the paradise-heavy time warp. Why does that happen in Costa Rica and not on any given Wednesday in my New Orleans life?
Here’s hoping the Costa Rican time warp can be a state of mind no matter what my longitude and latitude.
I suppose it starts with breakfast. Shall we?
Ps. When I returned from Costa Rica last year I made this Banana y Leche con Cafe and I don’t regret it one bit.
This breakfast is best after an early rise, a few hours on the beach spent trying desperately to both surf poorly and not drown, and some quality time in the morning sun.
This breakfast is also quite delicious if enjoyed after sleeping in, barely shuffling out of bed.
It’s all about assembly. Fluffy white rice on a plate. Leftover rice microwaved to warm is perfectly acceptable. Don’t stress it.
Black beans on top of the rice.
I like to season the rice and beans with salt, pepper, and smoked paprika. Both rice and beans can be, what I refer to as a… taste suck. Their flavors are so base that they need a good dose of salt, pepper and other flare to bring them forth.
Hot Smoked Paprika is a secret weapon in the kitchen. I should write a whole blog post about it.
Scrambled eggs, fresh tomato salsa, and sliced avocado.
This breakfast isn’t specific to Costa Rica. It’s also not rocket science. What it is, is…. supremely delicious and what I enjoyed most late mornings in Costa Rica.
Should we talk about frying plantains? You could. You can. You should. You’re full of great ideas so YES!
Plantains are like bananas. They’re larger, a bit more dense, sweet, with a savory quality. They’re peeled, sliced and pan fried in a bit of olive oil. A sweet and welcome addition to the savory flavors of the breakfast. Also… you’ll want them all the time, so prepare yourself.
PrintCosta Rican Breakfast
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
Ingredients
What You’ll Need
- 3 cups warm white rice
- 1 cup black beans, drained and heated through
- 4 large eggs, scrambled
- 1 ripe Haas avocado, pitted and sliced
- 1/2 fresh tomato salsa
- 1 plantain, peeled, sliced, and fried in a bit of olive oil
- sliced pickled jalapeños
- salt, pepper, and hot smoked paprika to taste
Instructions
- This breakfast is more about assembly than anything. Gather together your ingredients: fluff the rice, warm the black beans, season and scramble the eggs, slice the avocado, potion out salsa, and fry the plantains.
- Divide the rice between two shallow bowls or plates. Top each portion of rice with black beans. Season with salt, pepper, and smoky paprika. It’s all about building layers of flavor. Top the beans salsa followed by scrambled eggs. Top with avocado slices, pickled jalapeños, and fried plantains. Again season with salt, pepper, and hot smoked paprika. Enjoy immediately!
Nutrition
- Serving Size: 2
Lu Pacheco
I miss my beautiful Costa Rica! Like you said, this isn’t the exact way in which we make Gallo Pinto, but I like your suggestions with the Paprika. We cook the beans first with salsa lizano (a traditional Costa Rican sauce that we literally put on everything! You can now buy it on Amazon), onions and green peppers, then add on 1-day-old rice and cook together to mix in all the yummy flavors. The fried plantains are a must, and we usually add on some tortillas and skip any kind of tomato sauce. Simple, but delicious. If you go to Costa Rica, you have to try the Gallo Pinto! Go to the Caribbean coast for some of the best food in the country. :) Thanks so much for this recipe!
Ken
Hey! I dont know if you will see this but im doing a project for my school and our assignment was to create a bakery… i was looking for pictures that look delicious and healthy, but i didnt want to use them without your permmission… just let me know please :)
joythebaker
Probably too late, but yes, go right ahead!
Sue Sheriff
This recipe is fantastic. Look like the lunch time is coming and you make me feel so hungry. I definitely will make it for breakfast.
Mary
I was reading your post for New Years 2015, “Best Intentions”…. and thinking we are half way through… Wondering where the year has gone. It really has been a wonderful recipe year. You continue to delight, educate, and endear. Thank you, M
Kathia
Mmm this look delicious and I have to say that is very interesting. I am from Costa Rica, and this must be a new variation they are doing in tourist restaurants. For breakfast, we mix the beans and rice together and season them with sautéed onions, red peppers and cilantro. Fried plantains are a must, aren’t they delicious? as well as eggs and sometimes sour cream. Jalapenos and salsa must be a new thing, I have never seeing them in a typical breakfast, I am sure it adds a delicious kick of flavor.
I am glad you had a wonderful time in my country.