Colombian Breakfast Plate: Calentado with Fried Egg

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Calentado is one of the most practical dishes in Colombian home cooking: yesterday's rice and beans, fried together in a hot pan until the rice picks up a golden crust, then topped with a fried egg. It's the kind of dish every Colombian household has its own version of, usually built entirely from what's left in the fridge. The technique that separates a good calentado from a mediocre one is patience with the rice — pressing it into the pan and leaving it alone long enough to actually crisp, rather than stirring constantly. That crust is the whole appeal, contrasting against the soft, cumin-warmed beans. Served with arepas and avocado, it's a hearty, no-nonsense breakfast that turns last night's dinner into this morning's fuel.

재료

서브 2

• 2 cups흰 쌀밥(하루 된)
• 1.5 cups익힌 붉은 콩이나 검은 콩(with a little liquid)
• 2 tbsp식물성 기름
• 0.5양파(잘게 깍둑썰기한)
• 2 cloves마늘(다진 것)
• 1 tsp지상 커민
• 2계란
• 2arepas(봉사를 위해)
• 1avocado(슬라이스)
• 0.5 tsp좋은 바다 소금

조리법

1. 1

   방향제를 볶는다

   프라이팬에 기름 1테이블스푼을 넣고 중간 불로 가열합니다. Cook the onion and garlic until soft, about 4 minutes.

2. 2

   Warm the beans

   콩과 액체, 커민을 넣고 숟가락으로 몇 개를 가볍게 으깨세요. 걸쭉해질 때까지 5분간 끓인 후 따로 보관합니다.

3. 3

   Crisp the rice

   In the same skillet, add remaining oil and the rice, pressing it flat. Let it sit undisturbed 4-5 minutes until a golden crust forms on the bottom, then flip in sections.

4. 4

   계란 후라이

   In a separate small pan, fry the eggs sunny-side up until the whites are set but yolks stay runny, 2-3 minutes.

5. 5

   Plate it all together

   Serve the crisped rice alongside the warmed beans, a fried egg on top, arepas and avocado on the side.

   Reheated rice and beans is the whole point — day-old rice crisps far better than fresh.

변형

• •

  现在已经过去了,法院已经对香肠和香肠进行了审查。

• •

  何も考えずに、クエсутоに参加する必要はありません。

• •

  问题を解决는 必要はありません입니다.

저장

당일 남은 음식으로 신선하게 만드는 것이 가장 좋습니다. Reheat any extra in a skillet, not the microwave, to keep the rice crisp.

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