Calentado (A Colombian Breakfast)



  • Hogao
  • 1
    tablespoon vegetable oil or 1 tablespoon bacon drippings
  • 1
    medium onion, diced
  • 2
    green onions, minced (green portions reserved for garnish)
  • 2
    large tomatoes, diced
  • salt & freshly ground black pepper
  • Calentado
  • 1
    tablespoon vegetable oil
  • 4
    cups red kidney beans, cooked
  • 4
    cups rice, cooked
  • 1
    cup sofrito sauce (use hogao from above recipe)
  • cilantro, chopped
  • Desayuno Trancado
  • 1
    lb pork loin, sliced thin
  • 4
    chorizo sausages (or any sausage, like Italian or breakfast)
  • 4
    morcilla sausage (blood sausage or use any other sausage you like)
  • 8
    eggs, scrambled
  • 1
    tablespoon butter


  • Prepare the hogao by heating 1 tablespoon vegetable oil or bacon drippings in a large skillet over medium heat.
  • Cook onions until softened, about 5 minutes.
  • Add tomatoes, season with salt and pepper, and cook until the tomatoes break down and are kind of mushy, about 15 minutes.
  • Meanwhile, in a saucepan, heat vegetable oil over low heat, then add rice and beans, stirring often to prevent sticking.
  • Once hogao is prepared, stir one cup into the rice and beans, season with salt to taste.
  • Once heated through, stir in cilantro.
  • Prick chorizo (or other sausage) with a fork in several places.
  • Place chorizo in a skillet, half covered with water; cook, turning several times, until water boils out.
  • Add morcilla (or other sausage) and brown all the sausages in the fat left in the pan from the chorizo.
  • While the sausages are cooking, scramble the eggs, and cook the pork loin, separately, in butter.
  • Serve with extra hogao (this recipe makes extra), chopped cilantro, lime wedges (delicious on the pork loin); also arepas and queso fresco; and hot chocolate, to drink.