This is traditionally a breakfast dish in Costa Rica, usually served with fried plantains and eggs (fried or scrambled) . But it's also commonly served as a lunch dish, usually topped with sour cream or pico de gallo (or sliced tomatoes). Many variations of this recipe exist, differing mostly in spice and pepper choice. For the ingredients, the salsa lizano contributes a lot of flavor. It can be found in larger markets with a Latin section. It's worth trying to find. Otherwise you can use Worcestershire sauce, though some of the traditional flavor of this dish will be sacrificed.