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Pio Quinto: recipe illustration
Breakfast

Pio Quinto

Pio quinto is a Nicaraguan breakfast of fried rice and red beans (gallo pinto) with scrambled eggs, often served with fresh cheese and tortillas. Its name is said to come from a popular nursery rhyme, and it is served in almost every household.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

454 kcal per serving

Protein
18.7 g
Carbohydrates
40.3 g
Fat
22.3 g
of which saturated fat
8.8 g
Fiber
8.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make the base: in a large frying pan, heat the oil and sauté the sliced onion and garlic until translucent.
  2. Add the beans: stir in the red beans with a little of their liquid and roughly mash them with a spoon.
  3. Incorporate the rice: add the cold rice, cumin, salt and pepper, then stir over medium heat for 5 minutes until the rice is hot and lightly golden.
  4. Cook the eggs: in another pan, melt the butter and scramble the beaten eggs with a pinch of salt, stirring gently until just set.
  5. Serve: divide the rice and beans among the plates and add the scrambled eggs alongside or on top.
  6. Finish: sprinkle with coriander and crumbled fresh cheese, and serve with warm tortillas.

Variations and tips

Avocado version. Add fresh avocado slices on top for a richer breakfast.

With what you can find here. Replace the queso fresco with crumbled feta, which is saltier but just as good.

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Original Ecomely recipe.