Bistec a Caballo Rice Plate

Bistec a caballo, steak on horseback, gets its name from the fried egg sitting on top of the meat, and in Doral it is a standard breakfast that doubles as lunch. The beef is quickly seared, then tossed with hogao, a slow-cooked tomato and scallion sauce that is the backbone of Colombian cooking. Break the yolk so it runs into the rice. Make the hogao and beans the day before and this plate comes together in fifteen minutes. A handful of fries on the side is traditional, not optional.