This dish (which can easily be meal in itself) is often served with steak or seafood. It’s awesome straight up, too, with crisp plantain and extra hot chilli sauce for a kickin’ hangover breakfast.
Cook the rice according to packet instructions, then drain and cool.
Peel and slice the plantain about 1.5cm thick. Peel and finely chop the garlic and onion, then finely slice the chilli. Drain the beans.
Add a couple of good lugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, or until golden and crisp. Set aside and keep warm.
Return the pan, with any leftover oil, to the heat. Fry the garlic, onion and chilli over a medium-low heat for 5 to 10 minutes, or until softened and lightly golden.
Stir in 1 tablespoon of hot chilli sauce, the beans and cooled rice.
Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp up, 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 plate and set aside.
Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through.
Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like.