Breakfast in Bed – Jeff’s Tico Breakfast

Tico Breakfast 10

Post by Alison Hein.

Do you remember my good friend Jeff, who, a couple of years back, cooked up a Proper English Fry-Up for us? Well he’s back, and he’s at it again. Only this time, we’ll be visiting Central America for a tantalizing Costa Rican breakfast!

People from Costa Rica (lovingly referred to as Ticos and Ticas) know how to create an impressive breakfast plate. Jeff recreated that Latin splendor, but, as always, added his signature sassy, creative twist. A thin corn tortilla piled high with a spicy red bean/chorizo paste anchored the dish. Two crispy fried eggs and a sprinkling of queso fresco were placed on top. On the side, Jeff added a heaping mound of the traditional Costa Rican red bean and rice mixture, affectionately called Gallo Pinto, or red rooster.

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Hang on – we’re not done yet. Jeff also peeled and butter-fried some ripe plantains, and served them warm with a dusting of cinnamon for a sweet breakfast take on Maduros. Then, to pretty up the plate, he halved a few avocadoes and filled them to the brim with spicy Pico de Gallo (rooster’s beak), made with fresh chopped tomatoes, onions, and a few more of Jeff’s secret ingredients. On the side, a small dish filled with rich, smoked paprika-dusted Crema was a lovely and flavorful condiment that added a creamy, refreshing finish to the dish.

Jeff is fast in the kitchen, as he races from fridge to stove to table, juggling ingredients and pans in a blur. So while I wasn’t able to decipher all his secrets, I did manage to document how he simmers his red beans, and how he makes his red bean/chorizo-topped tortilla, so you can recreate your own tantalizing Tico Breakfast in bed! Make sure you serve some fresh-squeezed juice and strong, black Costa Rican coffee alongside.

¡Buen provecho!

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Simmered Red Beans

2 tablespoons olive oil
1 medium onion, chopped
1 small green pepper, diced
4 cups cooked red beans (cook dried beans according to package instructions)
2 plum tomatoes, finely chopped
1 tablespoon fresh chopped cilantro
Pinch of red pepper flakes
Salt and pepper, to taste

Preparation

Heat olive oil over medium heat in a large, heavy pot. Add onion and green pepper and sauté until softened, about 5 to 7 minutes. Add cooked red beans, plum tomatoes, cilantro, red pepper flakes, salt and pepper. Reduce heat and simmer until flavors have melded, about 30 minutes to 1 hour.

Makes about 5 cups of simmered red beans.

NOTE: to make Gallo Pinto, mix simmered red beans with cooked white rice, about ⅔ rice to ⅓ beans.

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Red Bean/Chorizo Tico Breakfast Tortillas

2 tablespoons olive oil
2 spicy fresh chorizo sausages, casings removed
1 medium onion, chopped
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon dried cilantro
Salt and pepper, to taste
2 cups Simmered Red Beans (recipe above)
8 eggs
4 soft corn tortillas, warmed in oven
¼ cup queso fresco
1 cup crema (or substitute ½ cup sour cream mixed with ½ cup cream cheese)

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Preparation

Heat one tablespoon olive oil over medium heat in a large, heavy pot. Crumble chorizo sausage and add to pan. Add chopped onion, garlic powder, cumin, smoked paprika, cilantro, salt and pepper.  Continue to cook until chorizo is browned and onion is cooked through, about 7 to 10 minutes. Add Simmered Red Beans to pan and mash mixture with a potato masher into a rough mash. Continue to cook until mixture has thickened and flavors have melded, about 15 to 20 minutes. Keep warm until ready to assemble tortillas.

In the meantime, heat remaining olive oil in large, heavy pan. Crack eggs one at a time into pan, leaving space for eggs to spread. Cook each egg until white is solid, but yolk is still soft, about 2 to 3 minutes.

To assemble, place one warmed tortilla on each of four plates. Spoon red bean/chorizo mixture to cover each tortilla, then top with two fried eggs. Sprinkle with queso fresco and serve immediately with a dish of crema on the side.

Makes 4 servings.

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