How To: Gallo Pinto + Poached Eggs

How To: Gallo Pinto + Poached Eggs

I recently spent a few weeks traveling around Nicaragua, swimming, boating, hiking, volcano gazing, horseback riding and, of course, sampling all the delicacies the beautiful country has to offer. I rediscovered gallo pinto, which literally translates to “spotted rooster” and is probably the most popular traditional Nicaraguan dish.

Gallo pinto is basically black beans cooked with white rice, often topped with a fried egg. It is a Nicaraguan staple dish, filled with fiber and protein. With a few tweaks back at home, I’ve turned it into a nutrient-rich, whole food recipe.



*For a vegan version, replace the egg with half of an avocado.

2 teaspoons olive oil

½ small onion, diced

2 cloves garlic, minced

1 small red bell pepper, diced in ½ inch pieces

Sea salt & pepper to taste

¾ cup cooked brown rice

1 cup black beans, drained & rinsed

2 poached eggs

Hot sauce, preferably fermented


1. Heat olive oil in saute pan over medium heat.

2. Add onion, garlic and red bell pepper.

3. Cook until softened and lightly caramelized. Season with sea salt and black pepper.

4. Add brown rice, stirring to coat with onion mixture.

5. Mix in black beans and heat through.

6. Meanwhile, poach eggs.

7. Season and serve atop gallo pinto.

8. Add hot sauce to your liking.

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