One Peruvian-style pan-browned cake of mashed cooked beans and rice, flavored with onion, garlic and oregano and topped with one fully cooked egg.
1 eggChicken eggs
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150 gCooked Beans
30 gOnion
1 cloveGarlic
0.5 cupCooked rice
0.3 gDried oregano
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
In a small nonstick skillet over medium-low heat, soften all the onion in 4 ml oil for 6 minutes without burning. Stir in all the garlic and dried oregano for 30 seconds, then add all the drained cooked beans, salt and black pepper. Mash thoroughly with a fork or potato masher and cook for 3 minutes, keeping every bit of onion and oil in the mixture.
Add all the cold cooked rice and mash it into the beans over low heat for 3-5 minutes until a cohesive thick mixture forms, rather than separate loose rice and beans. Scrape all the mixture into a bowl; do not add flour, egg or breadcrumbs as a binder.
Wipe the skillet clean without discarding any food. Add 4 ml oil and heat over medium-low heat. Return all the bean-rice mixture and press into one compact cake about 12 cm across and 2 cm thick. Cover and cook for 8-10 minutes until hot throughout, reaching 74°C in the center, and the bottom has a firm golden-brown crust. Set a small plate over the skillet and carefully invert, so the browned side faces up; retain all the crust and crumbs.
Heat the remaining 2 ml oil in the same skillet over low heat. Crack in the whole egg and cook covered for 3-5 minutes until the white and yolk are fully set. Place the entire egg on the cake, including any cooked fragments. Eat the whole cake and egg as one lunch; steak, plantain, onion salsa, hot sauce and other sides are not included.