Arepa de huevos #breakfast

By Andy Cooks · 30 min

Ingredients

Instructions

1. Put the masarepa and salt in a large bowl and mix.
2. Gradually add the water until the mixture comes together, then knead into a dough by hand. Set aside.
3. For the aji, combine the spring onions, coriander, jalapeño and tomato in a medium bowl and season with salt. Mix well.
4. Stir in the vinegar and lime juice, then set aside for 30 minutes.
5. Keep a small piece of arepa dough aside, then divide the rest into 4 portions.
6. Roll each portion into a ball, place between 2 sheets of plastic wrap or paper, and press down until about 6 mm (1/4 in) thick.
7. Heat the oil in a heavy saucepan over medium-high heat to 175°C (350°F).
8. Fry the arepas for 3 minutes, turning to brown evenly.
9. Drain on a wire rack over a tray and let cool enough to handle.
10. Cut a pocket about 4 cm wide into the side of each arepa, slicing through the middle without cutting all the way through.
11. Crack an egg into a small bowl and carefully pour it into the pocket.
12. Use the reserved dough to patch the opening, watering it down slightly if needed to make it pliable.
13. Return the arepas to the hot oil and fry for 3 minutes to cook the egg. Drain on the wire rack and serve immediately with the aji.

Summarized from Andy Cooks's video. Watch it for the details.

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