Main Course · Dinner · Latin American ·

Peruvian Tacu Tacu with Fried Egg and Salsa Criolla

Name: Peruvian Tacu Tacu with Fried Egg and Salsa Criolla
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Cooked white rice, 2 cups, chilled; Cooked canary beans, 1 ½ cups, drained; Red onion, 1 small, finely chopped; Garlic, 2 cloves, minced; Aji amarillo paste, 1 tsp; Olive oil, 1 tbsp; Salt and pepper, to taste; Large eggs, 4; Vegetable oil, 2 tbsp; Red onion, 1 large, thinly sliced; Plum tomato, 1, diced; Fresh chili, 1 small, thinly sliced; Lime juice, Juice of 2 limes; Fresh cilantro, 1 tbsp, chopped; Salt, to taste

Tacu Tacu is a classic Peruvian dish featuring a tasty combination of leftover rice and beans, perfectly fried and topped with a sunny-side-up egg and vibrant Salsa Criolla.

4.6(165 reviews)

·By Ethan Brooks·August 1, 2025

Peruvian Tacu Tacu with Fried Egg and Salsa Criolla — Main Course served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tacu Tacu Base

For the Fried Egg

For the Salsa Criolla

Nutrition

Per serving

Calories: 373 kcal
Protein: 13.75 g
Carbs: 44 g
Fat: 16.25 g
Fiber: 7 g

Whole recipe

Total

Calories: 1491 kcal
Protein: 55 g
Carbs: 176 g
Fat: 65 g
Fiber: 28 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Cooked white rice 2 cups, chilled	410	8	90	1	1
Cooked canary beans 1 ½ cups, drained	330	21	59	2	23
Red onion 1 small, finely chopped	20	0.5	5	0	1
Garlic 2 cloves, minced	10	0.5	2	0	0
Aji amarillo paste 1 tsp	5	0	1	0	0
Olive oil 1 tbsp	120	0	0	14	0
Salt and pepper to taste	0	0	0	0	0
Large eggs 4	280	24	2	20	0
Vegetable oil 2 tbsp	240	0	0	28	0
Red onion 1 large, thinly sliced	50	1	11	0	2
Plum tomato 1, diced	10	0	2	0	1
Fresh chili 1 small, thinly sliced	5	0	1	0	0
Lime juice Juice of 2 limes	10	0	3	0	0
Fresh cilantro 1 tbsp, chopped	1	0	0	0	0
Salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Salsa Criolla

1
Combine ingredients
Combine the sliced red onion, tomato, chili, lime juice, and cilantro in a bowl.
2
Season
Season with salt and mix well.
3
Refrigerate
Let it marinate for at least 30 minutes in the refrigerator.
Tip: Adjust spice levels in the Salsa Criolla by varying the amount of fresh chili.

Preparing the Tacu Tacu Base

1
Mix rice and beans
In a large mixing bowl, combine the chilled rice and drained beans.
2
Add aromatics
Add the chopped red onion, minced garlic, and aji amarillo paste.
3
Season and combine
Season with salt and pepper, and mix until combined.
Tip: Ensure the Tacu Tacu mixture holds together before forming patties.

How to Make Peruvian Tacu Tacu with Fried Egg and Salsa Criolla

Total time: 1 h 47 min · Yields 4 servings

1
Forming Patties
Wet your hands slightly and form the rice-bean mixture into patties.
2
Frying the Tacu Tacu
Heat olive oil in a non-stick pan over medium heat, and fry the patties until golden brown on each side.
3
Cooking the Eggs
In another pan, heat vegetable oil over medium heat, and fry eggs sunny-side-up until whites are firm.