Colombian Breakfast Plate: Calentado with Fried Egg

About This Recipe

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.

Ingredients

Serves 2

• 2 cupscooked white rice(day-old)
• 1.5 cupscooked red or black beans(with a little liquid)
• 2 tbspvegetable oil
• 0.5onion(finely diced)
• 2 clovesgarlic(minced)
• 1 tspground cumin
• 2eggs
• 2arepas(for serving)
• 1avocado(sliced)
• 0.5 tspfine sea salt

Instructions

1. 1

   Saute the aromatics

   Heat 1 tbsp oil in a skillet over medium heat. Cook the onion and garlic until soft, about 4 minutes.

2. 2

   Warm the beans

   Add the beans with their liquid and cumin, mashing a few lightly with a spoon. Simmer 5 minutes until thickened, then set aside.

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

   Fry the eggs

   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.

Variations

• •

  Add shredded leftover steak or chorizo for a full 'calentado paisa.'

• •

  Top with hogao (tomato-onion sauce) instead of plain beans for extra flavor.

• •

  Use scrambled eggs instead of fried for a softer texture.

Storage

Best made fresh from leftovers same-day. Reheat any extra in a skillet, not the microwave, to keep the rice crisp.

Frequently Asked Questions