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.
Ingredient quantities automatically adjust to your calorie target.
5g cooked white rice7 kcal
3g cooked black beans, drained4 kcal
1g black bean cooking liquid or water0 kcal
3.69 piece (185g) egg265 kcal
2g avocado, sliced3 kcal
7.39 tsp (37g) olive oil327 kcal
11g garlic, minced16 kcal
3.69 tsp (18g) white vinegar3 kcal
1.85 tsp (4g) ground cumin15 kcal
1.85 tsp (4g) dried oregano12 kcal
0.92 tsp (2g) salt0 kcal
0.92 tsp (2g) black pepper5 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.
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