Silpancho from Cochabamba, Bolivia

Name: Silpancho from Cochabamba, Bolivia
Total time: 113
Yield: 6
Ingredients: 4 cups water; 2 cups white rice; 6 potatoes, peeled; ½ cup vegetable oil, divided; 3 cups bread crumbs; 1 ½ pounds beef top sirloin, thinly sliced; salt to taste; 6 eggs; 3 onions, diced; 2 tomatoes, diced; 2 red chile peppers (locoto), chopped; 3 tablespoons olive oil, or to taste

Recipe by María Renée Rada from allrecipes.com

Dinner 2 Hr. 53 Mins.

Ingredients

6 servings

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4 cups water
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2 cups white rice
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6 potatoes, peeled
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½ cup vegetable oil, divided
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3 cups bread crumbs
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1 ½ pounds beef top sirloin, thinly sliced

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salt to taste
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6 eggs
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3 onions, diced
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2 tomatoes, diced
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2 red chile peppers (locoto), chopped
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3 tablespoons olive oil, or to taste

Instructions

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.
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.
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.
Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
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.
Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.