Silpancho – crisp beef with rice and egg

Ingredients

• 4 thin slices beef, 150 g each
• 150 g fine dried breadcrumbs
• 1 tsp ground cumin
• 600 g potatoes
• 250 g rice
• 4 eggs
• 2 tomatoes, finely diced
• 1 red onion, finely chopped
• 1 tbsp chopped parsley
• 2 tbsp lime juice
• 5 tbsp oil
• salt and pepper

Method

1. 1Boil potatoes for 15–20 minutes until tender, cool slightly and slice. Cook rice according to the packet.
2. 2Mix tomato, red onion, parsley, lime and a little salt for a fresh salad.
3. 3Season beef with cumin, salt and pepper. Place between baking paper with breadcrumbs on both sides and pound very thin, pressing the crumbs into the meat.
4. 4Fry potato slices until golden in 2 tbsp oil. Fry beef in 2 tbsp oil over medium-high heat for about 2 minutes per side.
5. 5Fry eggs in the remaining oil. Arrange rice and potatoes on plates, then top with beef, egg and tomato salad.