Calentado (A Colombian Breakfast)

"This is a hearty breakfast that traditionally was made up of leftovers from the night before. It is made up of three main parts - hogao, a kind of sofrito or salsa; calentado, a mixture of rice and beans; and Desayuno Trancado, thinly slice pork loin, sausage, and scrambled eggs. Makes a great breakfast spread for a special occasion or Sunday brunch. Serve with extra hogao, chopped cilantro, lime wedges, diced onions, arepas, queso fresco, and hot chocolate."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:


  • 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)
  • salt
  • 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.

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