Silpancho (Bolivian Breaded Beef with Rice and Fried Egg)

• 300 g Long-grain white rice
• 2 tsp Fine sea salt
• 4 medium Tomato, ripe
• 1 medium Red onion
• 15 g Fresh parsley
• 2 tbsp White wine vinegar
• 2 cloves Garlic
• 1 tsp Black pepper
• 4 pieces Beef steak, thin-cut
• 5 Egg
• 120 g Breadcrumbs
• 6 tbsp Sunflower oil

1. Cook the rice in a large pot of salted boiling water until tender, 10 to 12 minutes. Drain well, return to the pot, cover and keep warm off the heat.
2. Make the salsa: dice the tomatoes and finely chop the red onion and parsley. Stir together with the white wine vinegar, crush in the garlic, then season with some of the salt and pepper; set aside for the flavours to mingle.
3. Crack 1 egg into a bowl and whisk with a pinch of salt and pepper. Put the breadcrumbs on a plate, then coat each steak in the egg and press into the breadcrumbs until well covered.
4. Heat 4 tbsp of the sunflower oil in a large frying pan over a medium-high heat. Fry the breaded steaks for 2 to 3 minutes per side until deep golden and cooked through, then transfer to a plate.
5. Wipe out the pan if needed, then add the remaining 2 tbsp sunflower oil over a medium heat. Fry the remaining 4 eggs until the whites are set and the edges are crisp, 2 to 3 minutes; season with a little salt and pepper.
6. To serve, spoon the rice onto plates and top with a breaded steak. Add a fried egg to each, then finish with the tomato salsa and any juices.

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