Calentado de Sancocho (Colombian Leftover Breakfast)
Calentado is the Colombian way with leftovers: yesterday's food fried up with fresh tomato and onion and eaten for breakfast. This is the sancocho version, with the broth drained off so the pieces catch and brown in the pan. Twenty minutes, two servings, no extra salt needed.
Servings: 2
Calories: 110kcal
Ingredients
- 2 cups leftover sancocho, drained of broth drain it well: broth steams the pan instead of letting things brown
- 1 tomato, finely chopped
- ½ onion, or 2 scallions, finely chopped
- 5 teaspoons oil about 1½ tablespoons
Instructions
- In a pan over medium heat, fry the tomato and onion for about 5 minutes, stirring, until the onion is soft and the tomato has broken down.
- Add the two cups of sancocho. Chop the larger pieces smaller first if you like, so everything heats evenly and there is a bit of each thing in every spoonful. Cook for another 10 minutes, stirring now and then, until it is heated right through and the bottom has started to catch and brown slightly. That browning is the point of a calentado.
Notes
No salt is needed: the sancocho was already seasoned yesterday. A fried egg on top is the usual way to serve it, with avocado, arepa and hot chocolate or coffee alongside. Leftover sancocho should go in the fridge as soon as it has cooled and be used within three or four days, and the calentado should be heated right through until it steams. If you want more from it, add chopped garlic, cumin, fresh cilantro, a squeeze of lime or a little ají.
Nutrition
Calories: 110kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 4mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg