Created by ForeverMama on July 9, 2017
Step 1: Heat 2 tablespoons of olive oil over medium heat in a large skillet.
Step 2: Sauté garlic, red pepper and onion, stirring occasionally, until softened, about 5 minutes.
Step 3: Add the remaining tablespoon of olive oil and the cooked rice and lower the heat to medium-low. Cook, tossing, until everything is combined and hot, 3-4 minutes.
Step 4: Add beans and salsa lizano (if using) and gently fold them into the rice mixture. Continue cooking and gently folding until everything is hot and thoroughly combined, 2 minutes or so.
Step 5: Stir in scallions, 6 tablespoons chopped cilantro, 2 teaspoons salt, and ¼ teaspoon pepper.
Step 6: Remove from heat and cover partially to keep warm.
Step 7: In a medium bowl, toss sliced plantains with sugar, cinnamon and salt.
Step 8: Heat 2 tablespoons coconut oil in a large, preferably cast iron, skillet over medium-high heat. Add the plantain slices in a single layer. ( If they don't all fit, cook them in two batches).
Step 9: Cook for 2-3 minutes per side or until brown and caramelized and soft. Transfer to a plate.
Step 10: Squeeze some lime juice over them - about ¼ of a juicy lime. Sprinkle a few pinches of course salt over them, to taste. Tent with foil.
Step 11: Fry or scramble the eggs - however you like them.
Step 12: Divide pinto gallo between 6 plates. Place a cooked egg on top of each.
Step 13: Garnish with a sprinkle of cilantro and some salt and pepper, to taste.
Step 14: Arrange a few plantain slices alongside. Garnish with a lime wedge. Pass around the hot sauce.