Puerto Rican Breakfast Recipe

Thinly slice the red onion into half-moons. Place onions in a small bowl.

In a separate small bowl, whisk together white vinegar, water, sugar, salt and sazón powder until sugar and salt dissolve.

Pour the pickling liquid over the sliced onions, stir, then fold in the cooked rice so rice absorbs some of the dressing. Let sit at room temperature for at least 10 minutes (or refrigerate for up to 1 hour) to pickle and develop sazón flavor.

Before serving, fluff rice-onion mixture with a fork and taste for seasoning; add a pinch of salt if needed.

Heat olive oil in a small skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant, do not brown.

Add drained black beans and warm 2–3 minutes, stirring to coat with oil and garlic.

Off heat, mash about one-third of the beans lightly with the back of a spoon to thicken texture while leaving remaining beans whole.

Stir in chopped cilantro, lime juice, cumin and salt. Taste and adjust seasoning. Keep warm until plating.

Whisk sour cream or Mexican crema with 2 tablespoons milk (or water) until pourable but still creamy. Season with a pinch of salt and a little lime juice if desired.

Chop remaining cilantro for garnish and cut lime into wedges.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil.

Slice jalapeños in half lengthwise, remove seeds if you want less heat, then place cut-side down in the hot oil. Fry 1–2 minutes until blistered and lightly charred. Flip and fry the skin side 30 seconds more. Remove to a paper towel-lined plate and season lightly with salt.

Lower heat to medium and add remaining 2 tablespoons oil to the skillet. Crack eggs into a bowl, then slide gently into the skillet (or crack directly) and fry to your preferred doneness: 3–4 minutes for runny yolks (sunny-side up) or flip and cook 30–60 seconds for over-easy. Season eggs with salt and pepper while cooking.

When eggs are cooked, transfer to a cutting board and slice eggs in half lengthwise if you prefer sliced presentation.

On each plate, place half of the pickled sazón rice-onion mixture (about 3/4 cup) as a base.

Spoon half of the house cilantro beans (about 1/2 cup) next to the rice.

Fan or slice the avocado and place on the plate beside the beans and rice.

Arrange the fried jalapeños on the plate.

Place two sliced or whole eggs on each plate over or beside the rice and beans.

Drizzle crema fresca lightly over eggs and a little on the beans. Sprinkle chopped cilantro over the whole plate and serve with lime wedges.