Dice onion and tomatoes finely. Rinse and drain beans and toss with rice to separate the grains.

Ingredients

• 700 gRice, white, long-grain, regular, unenriched, cooked without salt
• 500 gBeans, black, mature seeds, cooked, boiled, without salt
• 120 gOnions, raw
• 200 gTomatoes, red, ripe, raw, year round average
• 12.5 gOil, olive, salad or cooking
• 240 gEgg, whole, raw, fresh
• 12.5 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Dice onion and tomatoes finely. Rinse and drain beans and toss with rice to separate the grains.
2. Heat 12.5 g oil in a wide pan to 175 °C. Fry onion 3 minutes, add tomato for 2 minutes, then beans with salt for 3 minutes.
3. Stir in rice and fry over higher heat 6 minutes until every grain is hot and lightly crisp at the edges. In a separate pan heat 25 g oil and fry four eggs in it for 3 minutes at 160 °C and serve over rice and beans.