It was a basic meat and potatoes style breakfast dish for working class Nicaraguans up until the 1920s when it fell out of favor due to a shortage of eggs. We've made a vegetarian version (still with eggs, though), and a version with chorizo sausage, which is a bourgeois touch. An upper class merchant might have added a sausage such as this, which is probably due to Spanish influence.
Our recipe:
2 1/4 cup of rice (cooked)
4 eggs (juevos)
1/3 cup milk (we used soymilk)
sliced cheese (traditionally unmelted queso de cabra selva)
chorizo (if desired)
Begin to fry your eggs in a hot pan, and before they congeal, throw in the rice and milk. Stir frequently. When eggs are cooked, part out onto plates and place the cheese and sausage artfully atop the pile. Salt and pepper to taste.
While we were cooking this we were listening to: Funkadelic's "Connections & Disconnections".
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