There’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.
Dolores Watson
this-minus the rice and plantains-is one of my kids favorite types of breakfasts!
Jude
I lived and surfed in Costa Rica for a few years. I lived near the surfing mecca of Pavonnes in the south not far from Panama. When we had guests, I would make the traditional Costa Rican breakfasts, but mostly we had the granola I made along with the incredible variety of fruit. When you consider Costa Ricans eat rice and beans pretty much three times a day, it can get a little old, but I still enjoy it. Your presentation looked beautiful.
Lori
I love this post. I visited Costa Rica a few years ago and have sadly never made a Costa Rican breakfast at home. Such a great (and beautiful) reminder! ??
Mairin
Joy, have you had the Costa Rican breakfast at Surrey’s? It’s pretty great if you’re too hung over to cook it yourself! (guilty)
harkerpod
I was sitting in bed this morning reading this recipe and thought it sounded awesome. I’m a mom of 8 {always hungry} kids and they all loved it. So delicious and different. Your pics of Costa Rica also made me want to go to that cafe. Thanks for a great new recipe, I’ll definitely make it again!
Rebecca Denney
Did you Use green or yellow Plantains? Should they be soft or crisp? Looks amazing!
Annette
Awww! Thank you for sharing this on the around my anniversary! 3 years ago today my husband and I were in magical Costa Rica for our honeymoon. We still enjoy breakfasts like this with left over gallo pinto and homemade corn flour tortillas :) I knew you were my fave blogger for a reason!
Alexandra Hood
I have been missing Costa Rica so much lately, this is a perfect way to bring a little of that magical pura vida vibe to my long weekend. Thanks, Joy!
Trang Do
Looks Delicious! This could be a good breakfast!!
Xoxo,
Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}
Lisa Bynoe
Ahhh! Thanks for this delicious and awesome reminder of my own trip Costa Rica in 2014.
Zylo @ Fanofstuff.com
This looks like my kind of breakfast! I thought those were grilled shrimp at first until I recognized them as plantains, but I think shrimp would be fabulous as well.
Meredith from Penelope Loves Lists
Now I am craving a cozy rice dish like this like crazy!!! Beautiful.
And I want to go to Costa Rica now, too.
Linda
Looks delicious!! :)
Rebecca
My brother and his wife have lived in Costa Rica for the past 10 years as missionaries. When we take a team to work on the children’s home they’re building, we’re always served this “tico” breakfast. Most people won’t touch beans and rice for breakfast and go for cereal. We’re the only ones not hungry on the worksite at 10 am!
Christian
Isn’t rice one of those things you’re not meant to reheat? Or something?
Pri
We usually mix the beans and rice together and season them with sautéed diced red pepper, onions and cilantro and we call it Gallo Pinto. Although I love the thought of the smoked paprika on it, I will definitely be trying that variation in my breakfast over the weekend :)
Dee @ The Kitchen Snob
This looks like a great breakfast combo. Will be trying this one soon!
Lane | Modern Granola
This looks so happy and festive! I’ll have to try this sometime!
Happy Summer!
xx Lane
Kate Jonuska (@kjonuska)
I loved Costa Rican breakfasts! I remember this amazing green sauce with some of them, though. I don’t suppose you know what that is/was?
summer
lizano salsa…. you can find it on amazon or in world markets, made in costa rica.
Kristina
Sigh! I lived in Montezuma for 9 months and miss it every day- you are totally right about the time warp. 9 months went by in a blink! I should make this breakfast with my not-nearly-as-good-as-the-real-thing gallo pinto this weekend. Thanks for the reminder!!
Sydney | Modern Granola
This is perfect! I love fried plantains, and smoked paprika, so this shall be made and enjoyed epically. Great recipe! I can’t wait to get my tastebuds on it!
xx Sydney
Barbara
How do you make hot smoked paprika?
joythebaker
You can purchase it.
kmcgrath21
Looks delicious! And you are right about time slowing down. One of my favorite memories is from when I was 21 years old, on a beach in Tamarindo. We’d gotten up early to surf and were walking back to meet our friends, unsure of how long we’d been out in the water. I stopped an old man walking down the deserted beach and asked him “que hora es?” His response: a slow smile, and then loudly with his arms outstretched “donnnnn worry!”
Lindsey
I clearly have to go to Costa Rica now. That breakfast looks phenomenal! I think I’ll be recreating that on a nice, slow morning this weekend. Thanks for the great idea!
Lindsey | Finding Balance in Life
Grace
This looks SO good. I love adding an avocado to my breakfast. Gotta try this entire combination!
http://sometimesgracefully.com
Abby @ The Frosted Vegan
Fried plantains are EVERYTHING, love it!
Girl Named Allyn
Hot smoked paprika has become one of my desert island spices. Put it on all the things. I fully support a whole post on it.
I just cooked plantains for the first time last week and thought “why haven’t I been cooking these all along?!” This will be making a breakfast appearance ASAP.
honeyfitz
Are there some jalapeños being all sneaky sneaky on there too? X
Lauren
I went to Costa Rica this past winter and also loved how simple and delicious this breakfast was! The fried plantains were my favorite!
Cara's Healthy Cravings
When my sister returned from a Costa Rican adventure, all she wanted to eat was this kind of meal, I can see why! Now I just need to get my butt down to Costa Rica and eat the real thing, this will definitely suffice for now :)