Breakfast Beans with Microwave-Poached Egg

Breakfast Beans with Microwave-Poached Egg

2 servings
In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.

Ingredients

  • canola oil
    2 tsp
  • chopped red bell pepper
    ¼ c
  • chopped scallions

    whites and greens separated

    2
  • ground cumin
    ½ tsp
  • rinsed canned low-sodium black beans
    ¾ c
  • cooked barley
    ½ c
  • low-sodium chicken broth or vegetable broth
    ½ c
  • salt
    ⅛ tsp
  • hot sauce
    ⅛ tsp
  • water

    divided

    1 c
  • distilled white vinegar

    divided

    1 tsp
  • eggs

    divided

    2 large
  • shredded pepper jack cheese
    2 tbsp
  • avocado

    sliced

    ½
  • coarsely chopped fresh cilantro
    2 tbsp

Directions

  1. 1

    Heat oil in a medium skillet over medium heat. Add bell pepper, scallion whites, and cumin; cook, stirring often, until softened, 1 to 2 minutes. Add beans, cooked barley, broth, and salt. Cook until most of the liquid is absorbed, 3 to 5 minutes. Stir in scallion greens and hot sauce. Divide between 2 bowls.

  2. 2

    Place 1/2 cup water and 1/2 tsp. vinegar in a microwave-safe small bowl. Carefully crack 1 egg into the water so it is completely submerged. Cover with a microwave-safe plate and microwave on High until the egg white is firm and the yolk is still somewhat runny, about 1 minute. (If necessary, continue to microwave, checking every 10 seconds.) Remove the egg with a slotted spoon, pat dry and place atop the bean mixture in 1 bowl. Repeat with the remaining 1/2 cup water, 1/2 tsp. vinegar, and egg.

  3. 3

    Top each bowl with 1 Tbsp. cheese and 1/4 avocado. Sprinkle with cilantro, if desired.

Breakfast Beans with Microwave-Poached Egg

Breakfast Beans with Microwave-Poached Egg

15 min2 servings364 cal

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About this Recipe

Craving a hearty, flavorful breakfast that comes together in a flash? This Breakfast Beans with Microwave-Poached Egg recipe brings the vibrant tastes of Costa Rica's beloved gallo pinto right to your morning table.

Inspired by the traditional "spotted rooster" dish, this recipe shines by building deep flavor from simple ingredients like ground cumin, black beans, and fresh bell pepper. The clever use of leftover cooked barley makes it incredibly quick to prepare, while a perfectly poached egg adds satisfying richness that truly makes this dish special.

You'll be treated to a comforting bowl featuring tender, savory black beans beautifully contrasted with your choice of cooked grain, all brightened by the mild crunch of red bell pepper and fresh scallions. Each bite offers a delightful balance of earthy spices and a gentle kick from hot sauce, perfectly complemented by creamy avocado slices and a blanket of melted pepper jack cheese. The soft, luscious microwave-poached egg on top creates a truly satisfying and wholesome start to your day.

Customization & Serving Ideas

Feel free to swap the barley for any leftover cooked grain you have on hand, such as rice or quinoa, to truly make this dish your own. For a vegetarian option, ensure you use vegetable broth instead of chicken broth. If pepper jack isn't your favorite, a sprinkle of sharp cheddar or Monterey Jack would also be delicious.

This vibrant breakfast dish is perfect for a weekend brunch or a satisfying weekday start when you need something quick yet substantial. Serve it immediately, garnished with fresh cilantro, for a beautiful and delicious meal.

Frequently Asked Questions