Bean and rice tacu tacu with egg and salsa criolla

Ingredients

For 1 serving

• Cooked cannellini beans150 g
• White rice50 g
• Onion40 g
• Garlic1 clove
• Cayenne pepper1 pinch
• Eggs2
• Red onion40 g
• Lime juice15 ml
• Cilantro5 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: eggs,

Method

1. Boil the rice in salted water for the time on the packet and drain well (or use leftover rice, even better).
2. Meanwhile make the salsa criolla: slice the red onion paper-thin, rinse it and dress with the lime juice, torn coriander and a pinch of salt.
3. Chop the onion and garlic. Heat half the oil in a non-stick frying pan over medium heat and fry them for 3 minutes, until soft. Add the cannellini beans mashed with a fork, the rice, chilli powder and a pinch of salt and mix well.
4. Press the mixture into a thick disc with a spatula, cook for 4 minutes until golden and crisp underneath, flip it with the help of a plate and cook another 4 minutes.
5. Slide it onto a plate; in the same pan with the remaining oil fry the eggs over medium heat for 3–4 minutes, until the whites are set, and salt them.
6. Serve the tacu tacu with the eggs on top and the salsa criolla alongside.