Calentado de Lentejas

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a 30.48 cm skillet over medium heat (about 176.7°C or 175°C). Add the 1/2 cup of chopped onion, 1/2 cup of chopped tomato, and 2 cloves of minced garlic. Cook, stirring often, until the vegetables are soft, about 5 minutes.
2. 2Add the 2 cups of cooked lentils and 2 cups of cooked white rice to the skillet. Stir everything together well to combine. Cook for 10 to 15 minutes, stirring every few minutes, until the mixture is heated through. You will know it is ready when it is steaming and the rice is tender.
3. 3While the lentil and rice mixture is heating, peel the 2 medium ripe plantains. Slice them diagonally into pieces about 1.27 cm thick.
4. 4In a separate non-stick skillet, heat a little more vegetable oil (if needed) over medium-high heat (about 190.6°C or 190°C). Add the sliced plantains in a single layer. Fry for 3 to 5 minutes per side, until they are golden brown and caramelized. Remove from the pan and set aside.
5. 5In another separate non-stick skillet, heat a little more vegetable oil (if needed) over medium heat (about 176.7°C or 175°C). Crack the 4 large eggs into the pan. Cook for 2 to 4 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the pan for a minute to help the yolks cook faster.
6. 6Divide the heated lentil and rice mixture among four plates. Top each serving with a portion of the fried plantains and one of the fried eggs.
7. 7Sprinkle the fresh 2 tablespoons of cilantro over the top of each serving. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

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