Silpancho From Cochabamba, Bolivia

• 4 cups water
• 2 cups white rice
• 6 potatoes, peeled
• 1/2 cup vegetable oil, divided
• 3 cups bread crumbs
• 1 1/2 pounds beef top sirloin, thinly sliced
• salt to taste
• 6 eggs
• 3 onions, diced
• 2 tomatoes, diced
• 2 red chile peppers (locoto), chopped
• 3 tablespoons olive oil, or to taste

1. Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.
3. Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
4. Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
5. Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.
6. Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
7. Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
8. Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.

water, white rice, potatoes, vegetable oil, bread crumbs, beef top sirloin, salt, eggs, onions, tomatoes, red chile peppers, olive oil

Taken from www.allrecipes.com/recipe/255744/silpancho-from-cochabamba-bolivia/ (may not work)