peruvian

Air Fryer Tacu Tacu with Egg and Tomato Salsa

This air-fried dish pairs egg with tomato, diced, canned white beans, drained and white rice, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

30 g Protein

109 g Carbohydrates

13 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

175g canned white beans (cannellini or similar), drained 243 kcal
62g white rice, dry 226 kcal
6g cornstarch 23 kcal
6g vegetable oil 53 kcal
46g egg 66 kcal
111g tomato, diced 20 kcal
37g red onion, finely chopped 15 kcal
14g lime juice 4 kcal
1g ground cumin 3 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

white rice
Cook rice according to package instructions and refrigerate until cold, preferably overnight.
canned white beans (cannellini or similar)white ricecornstarchground cuminsaltblack pepper
Drain and rinse beans thoroughly, then mash into a smooth, thick paste. Mix with cold rice, cornstarch, cumin, salt, and pepper, mashing some rice into the beans to bind.
vegetable oilegg
Lightly oil a small air-fryer-safe dish. Press mixture firmly into a 2-3 cm thick cake, making a deep indentation with a raised rim for the egg. Refrigerate for 30 minutes.
vegetable oil
Preheat air fryer to 190C. Brush cake with remaining oil and air fry for 15-20 minutes until golden and firm.
egg
Crack egg into the indentation. Reduce to 160C and cook for 4-7 minutes until the white is set.
tomatored onionlime juicesalt
Mix tomato, red onion, and lime juice with a pinch of salt. Let tacu tacu rest for 2 minutes before carefully removing and serving with salsa.