Calentado Paisa
Riz et haricots de la veille sautés au hogao, couronnés d'un œuf au plat, avec chorizo, arepa et avocat.
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Étapes
Cook the chorizos
In a large frying pan over medium heat, fry the chorizos for 10–12 minutes, turning occasionally, until browned on all sides and cooked through. Set aside and keep warm, leaving the pan with its drippings.
- 4 chorizos
✅ C'est prêt quand : chorizos are browned all over and no longer pink inside
Make the hogao
In the same pan, heat 1 tbsp of the oil over medium heat. Add the scallions, tomatoes, garlic, cumin and salt, and cook for about 5 minutes, stirring, until softened; this quick tomato-and-onion sauce is called hogao.
- 1 tbsp oil
- 4 scallions
- 2 tomatoes
- 1 clove garlic
- ½ tsp cumin
- ½ tsp salt
✅ C'est prêt quand : vegetables are soft and the tomato has broken down into a sauce
Warm the rice and beans
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Fry the eggs
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Serve
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Cook the chorizos
In a large frying pan over medium heat, fry the chorizos for 10–12 minutes, turning occasionally, until browned on all sides and cooked through. Set aside and keep warm, leaving the pan with its drippings.
- 4 chorizos
✅ C'est prêt quand : chorizos are browned all over and no longer pink inside
Make the hogao
In the same pan, heat 1 tbsp of the oil over medium heat. Add the scallions, tomatoes, garlic, cumin and salt, and cook for about 5 minutes, stirring, until softened; this quick tomato-and-onion sauce is called hogao.
- 1 tbsp oil
- 4 scallions
- 2 tomatoes
- 1 clove garlic
- ½ tsp cumin
- ½ tsp salt
✅ C'est prêt quand : vegetables are soft and the tomato has broken down into a sauce
Warm the rice and beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Calentado means 'reheated': it was born as a way to use the rice and beans left over from the previous day's lunch. In the paisa region around Medellín, where beans are eaten daily, it became a breakfast institution.
Today it's served in fancy hotel breakfasts as proudly as in family kitchens.
⭐ Why It's Famous
It's filling, thrifty and full of flavour — a breakfast that keeps farm workers going until lunch.
💡 Fun Fact
Many Colombians insist that calentado tastes better than the original meal, because the beans soak into the rice overnight.
Antioquia (Medellín)
6.24°N, -75.58°W
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