peruvian

Tacu Tacu with Fried Egg and Tomato Salsa

Name: Tacu Tacu with Fried Egg and Tomato Salsa
Yield: 1 serving
Cuisine: peruvian
Ingredients: 140 g cooked white beans (canellini or similar); 170 g white rice, cooked; 16 g vegetable oil; 50 g egg; 120 g tomato, diced; 40 g red onion, finely chopped; 15 g lime juice; 1 g ground cumin; 2 g salt; 0.5 g black pepper

This dish pairs egg with tomato, diced, cooked white beans and white rice, cooked. 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

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Estimated macros per portion

28 g Protein

94 g Carbohydrates

23 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g cooked white beans (canellini or similar) 195 kcal
170g white rice, cooked 221 kcal
16g vegetable oil 141 kcal
50g egg 72 kcal
120g tomato, diced 22 kcal
40g red onion, finely chopped 16 kcal
15g lime juice 5 kcal
1g ground cumin 4 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

cooked white beans (canellini or similar)white riceground cuminsaltblack pepper
Mash beans with a fork until mostly smooth; mix with cooked rice, cumin, salt, and pepper to form a thick mixture.
cooked white beans (canellini or similar)white ricevegetable oil
Heat oil in a nonstick skillet over medium heat. Add the rice-bean mixture and press into a compact cake.
Cook 4-5 minutes until crisp and browned; flip carefully and cook 4 minutes more.
tomatored onionlime juicesalt
In a small bowl, mix tomato, red onion, and lime juice with a pinch of salt.
egg
In the same pan (or a second pan), fry the egg to your liking.
eggtomato
Plate the tacu tacu, top with the fried egg, and spoon the tomato salsa over and around.