I made this for breakfast because I had a bunch of left over mexican rice and a mix of whole and refried beans. Our kids love Loco Moco, a Hawaiian breakfast dish of ground beef patties and eggs over white rice with brown gravy on top. If you haven’t had that before, it is great comfort food. This mexican version is equally good from my point of view. It doesn’t have the meat, but the warm eggs over a blend of tasty mexican rice and beans is wonderful. I served this with pan-heated fresh tortillas (also left over from the night before).
- 3 cups mexican rice – see linked recipe below
- 1 1/2 cups refried pinto beans or a mix of whole and refried pinto beans (1 15 ounce can is perfect)
- 2 T olive oil
- 8-12 eggs
- 6-8 flour or corn tortillas (optional)
- 1/4 cup fresh cilantro (optional)
- Fresh salsa
- Red pepper sauce
- Head the olive oil in a large saute pan over medium heat. Add the cooked rice and refried beans, turning frequently with a spatula, until they are warm through and the rice is slightly browned (about 8-10 minutes).
- Meanwhile, in another pan, fry eggs sunnyside up. I spray cooking spray in the pan, heat to medium-high, then crack 4 eggs into the pan and put a cover on the pan. I let cook covered for about 2 minutes, then remove the cover and cook until white is just softened and the yolk is still runny, about 1 more minute.
- Slide the eggs on top of the rice mixture, then cook 4 more eggs and do the same until you’ve cooked enough eggs for everyone you are serving.
- Cut up the eggs as desired using kitchen shears, then sprinkle with cilantro if desired and serve with salsa, red pepper sauce, and extra cilantro on the side for adding individually.