Chilean Bistec a lo Pobre – Steak with Fried Egg, Onions & Fries A bold and indulgent dish from Chile, Bistec a lo Pobre pairs pan-fried steak with caramelized onions, crispy fries, and fried eggs on top — comfort food at its best. Ingredients (Serves 2): * 2 beef steaks (sirloin or ribeye) * 2 large potatoes, cut into fries * 2 onions, thinly sliced * 2 eggs * Salt, pepper, oil Instructions: 1. Fry potato sticks until crispy; set aside. 2. Sauté onions in oil until golden and sweet. 3. Season steaks with salt and pepper, sear to desired doneness. 4. Fry eggs sunny-side-up. 5. Plate steak with fries, onions, and eggs stacked on top. Chilean Tip: Add avocado or grilled sausages for a “super pobre” version.

Bolivian Silpancho – Breaded Beef Cutlet with Rice and Egg A hearty and colorful dish from Cochabamba, Bolivia, Silpancho features thin breaded beef steaks served over rice and potatoes, topped with a fried egg and salsa. Ingredients (Serves 4): * 4 thin beef cutlets (round or sirloin) * 2 eggs * 4 medium potatoes, sliced * 2 cups white rice, cooked * 1 cup breadcrumbs * 2 tomatoes, diced * 1 small onion, chopped * Fresh parsley or coriander * Salt, pepper, oil Instructions: 1. Season beef, coat in breadcrumbs. Fry until golden on both sides. 2. Pan-fry sliced potatoes until crispy and tender. 3. Fry eggs sunny-side-up. 4. For salsa: mix tomatoes, onion, parsley, salt. 5. Serve rice on the plate, top with potatoes, steak, egg, and spoonfuls of salsa. Bolivian Tip: The beef should be pounded very thin — nearly as large as the plate.

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𝐄𝐧𝐝𝐥𝐞𝐬𝐬 𝐒𝐮𝐦𝐦𝐞𝐫 𝐀𝐢𝐫 🩵🫧🦋 #summer #viral #relateable #summertime #summervibes #sunshine #sunny #sunnyday #lake #lakelife #lakeday #boat #boatlife #tablerocklake #lakevibes #bikini #girlswithtattoos #girlswithink #inked #tatted #summer2025 Jordyn Michelle 🫧🐠 IG:jordynmichelle4

Looking for a colorful and delicious meal idea? 🍚✨ Bibimbap 🍲🌈 Ingredients: - 2 cups cooked rice - 1 cup mung bean sprouts - 1 cup spinach, blanched - 1 carrot, julienned - 1 zucchini, julienned - 1 cup shiitake mushrooms, sliced - 2 eggs - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons sesame oil - 1 tablespoon soy sauce - 1 teaspoon sesame seeds - Salt to taste Preparation Steps: 1. In a skillet, heat 1 tablespoon of sesame oil. Sauté the mushrooms until tender. Season with a pinch of salt. 2. In the same skillet, add the julienned carrots and zucchini. Sauté until softened, about 3-4 minutes. 3. In a separate pot, bring water to a boil. Blanch the mung bean sprouts and spinach for 2-3 minutes, then drain. 4. Fry the eggs sunny-side up in a small pan until the whites are set but yolks are still runny. 5. To assemble, place a serving of rice in a bowl. Arrange sautéed vegetables, bean sprouts, and spinach on top of the rice. 6. Add the fried egg in the center. Drizzle with soy sauce and gochujang. Sprinkle sesame seeds over the top. 7. Mix everything together before eating and enjoy! Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 400 kcal per serving | Servings: 2 servings Suggested Pairings: Serve with cucumber kimchi or a light seaweed salad for a refreshing side! #bibimbap #koreanfood #healthymeals