Ingredients
- 300 gr. long-grain white rice
- 1 plantain
- 2 cloves of garlic
- 1 onion
- 1 fresh red chilli
- 400 gr. tin of haricot beans
- olive oil
- hot chilli sauce
- 4 large free-range eggs
Method
- Cook the rice according to packet instructions, then drain and cool.
- Peel and slice the plantain about 1.5 cm thick.
- Peel and finely chop the garlic and onion, then finely slice the chilli.
- Drain the beans.
- Add a couple of good lugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, or until golden and crisp.
- Set aside and keep warm.
- Return the pan, with any leftover oil, to the heat.
- Fry the garlic, onion and chilli over a medium-low heat for 5 – 10′, or until softened and lightly golden.
- Stir in 1 tablespoon of hot chilli sauce, the beans and cooled rice.
- Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp up, stirring regularly.
- Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom, this is your tacu tacu!
- Transfer to a plate and set aside.
- Add a little more oil to the same pan and place over a medium heat.
- Fry the eggs, adding the plantain for the last minute to warm through.
- Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like.