Cachupa Refogada com OvoPan-Fried Cachupa with Egg
Cachupa refogada is commonly made by frying leftover cooked cachupa until some edges crisp. This practical version uses cooked hominy and beans with cured pork, tomato, and a fried egg.
Prep
20m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Base
- 350gHominy (cooked and drained)
- 200gRed Bean (cooked and drained)
- 150gChorizo (cut into small pieces)
- 120gBacon (cut into small pieces)
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 180gTomato (finely chopped)
- 1pcsBay Leaf
- 5gPaprika
- 8gSalt
- 3gBlack Pepper
- 30mlVegetable Oil
Topping
- 4pcsEgg
- 15mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a wide skillet over medium heat. Add the bacon and chorizo and cook until lightly browned.
- 02
Add the onion and cook until soft, then stir in the garlic.
- 03
Add the tomato, bay leaf, paprika, salt, and black pepper and cook until the tomato breaks down.
- 04
Add the hominy and red beans, spread the mixture into an even layer, and cook until the underside turns golden. Turn in sections and cook again so some edges become crisp, then remove the bay leaf.
- 05
Heat the vegetable oil in a separate pan and fry the eggs until the whites are fully set and the yolks are cooked to your preference.
- 06
Serve the cachupa refogada hot with the eggs.
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