Colombian Breakfast Delight: Arepa with Avocado, Scrambled Eggs, and Tropical Salsa

Allergens

Gluten (in cornmeal) - Eggs

Ingredients

• 2 cups pre
• cooked white cornmeal (masarepa)
• 3 cups warm water
• 1/4 cup salt
• 3 ripe avocados, sliced
• 6 large eggs
• 1/2 cup diced tomatoes
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. In a large bowl, mix masarepa, warm water, and salt until well combined. Cover and let sit for 5 minutes.
2. Preheat a griddle or non stick skillet over medium heat.
3. Form the dough into 6 round arepas and flatten slightly. Cook on the preheated griddle or skillet for 4 5 minutes per side, until golden brown.
4. In a separate pan, sauté diced tomatoes, onion, and cilantro with vegetable oil over medium heat for 2 3 minutes, or until fragrant and slightly softened. Season with salt, pepper, garlic powder, and paprika. Set aside to cool.
5. In another pan, whisk eggs with a pinch of salt and pepper. Scramble the eggs over low medium heat, stirring frequently until cooked through but still tender.
6. To assemble, cut each arepa in half, hollow out the center slightly, and stuff with avocado slices, scrambled eggs, and a spoonful of tropical salsa.

Chef’s Insight

The key to perfect arepas is the right consistency of the dough, so be sure to let it sit long enough before forming and cooking them.

Notes

Be sure to use ripe avocados for the creamiest texture and flavor. - Feel free to customize the tropical salsa with additional ingredients, such as diced mango or bell peppers.