Breakfast Beans with Microwave-Poached Egg

Gallo Pinto Delight: A Flavorful Costa Rican Breakfast

Recipe:

Indulge in the savory goodness of Breakfast Beans with Microwave-Poached Egg, inspired by the Costa Rican classic, Gallo Pinto. The term translates to "spotted rooster," reflecting the dark beans amid the pale rice. While the traditional dish uses rice, our version features cooked barley for a nutritious twist. Feel free to substitute with any leftover cooked grain you have on hand.

Ingredients:

• 2 teaspoons canola oil
• ¼ cup chopped red bell pepper
• 2 chopped scallions, whites and greens separated
• ½ teaspoon ground cumin
• ¾ cup rinsed canned low-sodium black beans
• ½ cup cooked barley
• ½ cup low-sodium chicken broth or vegetable broth
• ⅛ teaspoon salt
• ⅛ teaspoon hot sauce
• 1 cup water, divided
• 1 teaspoon distilled white vinegar, divided
• 2 large eggs, divided
• 2 tablespoons shredded pepper Jack cheese
• ½ avocado, sliced
• 2 tablespoons coarsely chopped fresh cilantro

Directions:

1. Heat oil in a medium skillet; add bell pepper, scallion whites, and cumin. Cook until softened, stirring often (1 to 2 minutes).
2. Add black beans, cooked barley, broth, and salt. Cook until most liquid is absorbed (3 to 5 minutes). Stir in scallion greens and hot sauce. Divide between 2 bowls.
3. In a microwave-safe bowl, combine 1/2 cup water and 1/2 tsp. vinegar. Carefully crack 1 egg into the water, ensuring it's completely submerged. Microwave until the egg white is firm and the yolk is slightly runny (about 1 minute).
4. Remove the egg, pat dry, and place atop the bean mixture in one bowl. Repeat with the remaining water, vinegar, and egg.
5. Top each bowl with 1 Tbsp. cheese and 1/4 avocado. Sprinkle with cilantro if desired.