cuban

Moros y Cristianos with Fried Egg and Avocado

This simmered dish pairs egg with avocado, sliced, cooked white rice and cooked black beans, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

23 g Carbohydrates

59 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

3g cooked white rice 4 kcal
2g cooked black beans, drained 3 kcal
1g black bean cooking liquid or water 1 kcal
2.2 piece (110g) egg 157 kcal
1.1 piece (165g) avocado, sliced 264 kcal
4.41 tsp (22g) olive oil 194 kcal
7g garlic, minced 10 kcal
2.2 tsp (11g) white vinegar 2 kcal
1.1 tsp (2g) ground cumin 8 kcal
1.1 tsp (2g) dried oregano 6 kcal
0.55 tsp (1g) salt 0 kcal
0.55 tsp (1g) black pepper 3 kcal

Cooking instructions

cooked white ricecooked black beansblack bean cooking liquid or watergarlicground cumindried oregano
In a saucepan over medium heat, combine cooked rice, cooked black beans, bean liquid or water, cumin, oregano, and half the garlic. Simmer until hot and slightly creamy, 4 to 5 minutes.
eggolive oil
Heat olive oil in a nonstick skillet over medium heat. Fry the egg to your liking, 2 to 3 minutes for a set white and runny yolk.
cooked white ricewhite vinegarsaltblack pepper
Season the beans and rice with salt and pepper. Stir in vinegar for brightness.
avocadosalt
Slice the avocado and season lightly with salt.
eggavocado
Serve moros y cristianos in a bowl topped with the fried egg and avocado.