Silpancho from Cochabamba, Bolivia

Rice, golden potatoes, beef, and fried eggs are topped with an onion and tomato salsa in this traditional Bolivian dish.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 13 mins
• Total Time: 1 hr 48 mins
• Calories: 928 Calories

Ingredients

• 6 eggs
• salt to taste
• 4 cups water
• 2 cups white rice
• 2 tomatoes, diced
• 3 cups bread crumbs
• 3 onions, diced
• 6 potatoes, peeled
• 3 tablespoons olive oil, or to taste
• 2 red chile peppers (locoto), chopped
• 0.5 cup vegetable oil, divided
• 1.5 pounds beef top sirloin, thinly sliced

Recipe Instructions

Step 1

Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.

Step 3

Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.

Step 4

Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.

Step 5

Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.

Step 6

Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.

Step 7

Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.

Step 8

Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.