Campfire Cast-Iron Costa Rican Gallo Pinto with Fried Eggs and Avocado

Set a large cast-iron skillet over a bed of glowing campfire coals or a griddle grate, and let it heat until a drop of water sizzles instantly.

Serves 4

Ingredients

• 2 tablespoons vegetable oil, plus more for the eggs
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 3 cups cooked day-old white rice
• 1 can (15 oz) black beans, drained but liquid reserved
• 2 tablespoons Salsa Lizano (or Worcestershire sauce)
• 1/4 cup chopped fresh cilantro
• 4 large eggs
• 1 ripe avocado, sliced
• Salt and black pepper, to taste

Instructions

1. Set a large cast-iron skillet over a bed of glowing campfire coals or a griddle grate, and let it heat until a drop of water sizzles instantly.
2. Add the oil, then the onion and red bell pepper, and cook, stirring, for 4 to 5 minutes until softened and lightly charred at the edges.
3. Stir in the garlic and cook for 30 seconds until fragrant, keeping the pan moving so nothing scorches over the fire.
4. Add the drained black beans along with 3 tablespoons of their reserved liquid and the Salsa Lizano, and simmer for 2 minutes.
5. Fold in the day-old rice, breaking up any clumps, and toss until every grain is coated and stained deep purple by the beans.
6. Let the rice sit undisturbed for a minute to catch a little crust on the bottom, then stir in half the cilantro and season with salt and pepper.
7. Push the pinto to one side, add a splash more oil to the hot metal, and fry the eggs until the whites are set and the edges lacy and crisp.
8. Divide the gallo pinto among plates or enamel camp bowls, top each with a fried egg, and add sliced avocado alongside.
9. Scatter the remaining cilantro over the top and serve piping hot straight from the fire.
10. Gallo pinto is the heartbeat of a Costa Rican morning, a thrifty mix of rice and beans that turns yesterday's leftovers into today's feast. Costa Ricans credit the dish, and its cilantro-and-Lizano perfume, as part of their pura vida longevity, and cooking it over open campfire coals on a summer trip captures the same rustic, unhurried spirit that makes breakfast the country's most beloved meal.

Nutrition (estimated, per serving)

• Calories: 430 kcal
• Protein: 16g
• Fat: 20g
• Carbohydrates: 48g
• Fiber: 10g
• Sugar: 4g
• Sodium: 560mg