Colombian · Breakfast & brunch

Calentado with eggs

Name: Calentado with eggs
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 8 ounces Colombian-style fresh chorizo, casings removed; 1 tablespoon neutral oil, divided; 1 small yellow onion, finely chopped; 2 plum tomatoes, finely chopped; 2 scallions, thinly sliced; 1/2 teaspoon ground cumin; 2 cups cold cooked white rice; 2 cups cooked red beans with 1/2 cup bean liquid; 3/4 teaspoon kosher salt; 4 pasteurized large eggs; 1 ripe avocado, sliced; 4 small arepas, warmed, for serving

Colombian leftover rice and beans reheated with chorizo and hogao, topped with crisp-edged eggs and avocado.

About 35 minTotal

About 35 minActive

$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

8 ounces Colombian-style fresh chorizo, casings removed
1 tablespoon neutral oil, divided
1 small yellow onion, finely chopped
2 plum tomatoes, finely chopped
2 scallions, thinly sliced
1/2 teaspoon ground cumin
2 cups cold cooked white rice
2 cups cooked red beans with 1/2 cup bean liquid
3/4 teaspoon kosher salt
4 pasteurized large eggs
1 ripe avocado, sliced
4 small arepas, warmed, for serving

Instructions

Brown chorizo in a over medium, breaking it into small pieces, until cooked to 160°F; transfer with a slotted spoon.
Add onion, tomato, scallions, cumin, and half the salt to the rendered fat. Cook until the hogao is jammy and no longer watery, 7 to 9 minutes.
Fold in cold rice, beans, reserved bean liquid, and chorizo. Spread into an even layer and cook, turning occasionally, until steaming throughout and at least 165°F, with some crisp rice edges, 6 to 8 minutes.
Heat remaining oil in a separate skillet and fry pasteurized eggs until whites set and edges crisp while yolks remain soft.
Divide calentado among plates and top with eggs. Add avocado and warm arepas alongside.