Tacu Tacu Peruvian Rice Breakfast Bowl
This Peruvian staple is a wonderful and slightly healthier alternative to a classic full English breakfast. To make this hearty breakfast vegan just replace the steak and eggs with a sliced avocado.
Suitable for dairy-free and gluten-free
- 1 x pouch of Merchant Gourmet Fragrant Peruvian-Style Rice & Quinoa
- 1 plantain, peeled
- 1 tbsp. of olive oil
- 2 cloves of garlic
- 1 onion
- 1 red chilli (medium)
- 2 frying steaks
- 2 large free-range duck eggs
- 1 tsp. of cumin
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1.Slice the plantain about 1cm thick. Add 1 tbsp. of oil to a large pan over a medium heat and fry the plantain for a few minutes on each side, until golden. Put to one side and keep warm
2.Using the same pan fry the finely chopped; garlic, onion and chilli over a medium heat for 5-10 minutes, or until soft and lightly golden. Stir in the cumin and heated rice
3.Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp, 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 chopping board and set aside
4.Add a little more oil to the same pan and fry the steaks and eggs, adding the plantain for the last minute to warm through
5.Divide the tacu tacu into 2 and top each portion with a fried egg, some crispy plantain and a little extra chilli sauce, if you fancy it
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