“Colombian Arepas con Huevo y Tinto de Verano”

Allergens

Gluten (present in the original recipe, but omitted), Eggs, Dairy (optional with hot sauce)

Ingredients

• 1. 2 cups precooked white cornmeal 2. 2 cups water, warm 3. 2 teaspoons salt, divided 4. 4 large eggs 5. 2 tablespoons vegetable oil 6. 1 cup diced tomato 7. 1/2 cup freshly squeezed orange juice 8. 1/2 cup sparkling water 9. Fresh cilantro, chopped, for garnish 10. Optional: Avocado slices and hot sauce, to taste

Instructions

1. In a large bowl, combine the cornmeal, warm water, and 1 teaspoon of salt. Mix until well combined and let it sit for about 5 minutes.
2. Divide the dough into 8 equal portions and shape each portion into a ball.
3. Flatten each ball between your hands to form a thin patty. Make a small hole in the center of each patty.
4. Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Cook the arepas for about 5 minutes on each side or until they're golden brown and crispy. Transfer them to a plate and cover with aluminum foil to keep warm.
5. In the same pan, add the remaining tablespoon of vegetable oil and cook the eggs to your desired preference.
6. To prepare the tinto de verano, mix orange juice and sparkling water in a pitcher.
7. Serve each arepa with a cooked egg, tomato, fresh cilantro, avocado slices, and hot sauce on the side.

Chef’s Insight

The key to perfect arepas is to use precooked white cornmeal for a delicate texture, and to cook the eggs to your preferred taste.

Notes

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