Aromatic Colombian Brunch: Mouthwatering Arepa Bowls with Avocado Salsa & Quail Eggs

Ingredients

• 2 cup yellow corn masarepa, preferably PAN
• 2 cup water
• salt, to taste
• 4 quail eggs, cooked
• 1 ripe avocado
• 2 tbsp lime juice
• 1 small red onion, finely chopped
• 1 large tomato, chopped
• 1/2 cup cilantro, chopped
• 1 jalapeno, seeds removed and minced
• salt and pepper, to taste
• 2 tsp olive oil
• 4 cherry tomatoes, halved
• microgreens, for garnish

Instructions

1. 1

   In a large bowl, combine masarepa with water and salt. Mix well until a soft dough forms. Knead the dough until smooth.

2. 2

   Divide the dough into four equal portions, shape them into balls, and flatten each ball to create a 3/4-inch thick circle.

3. 3

   In a preheated griddle or comal, cook the arepas for 5 minutes on each side, or until golden brown and cooked through.

4. 4

   For the avocado salsa, in a bowl combine avocado, lime juice, red onion, tomato, cilantro, jalapeno, salt, and pepper. Mash and mix well.

5. 5

   Slice open the arepas and fill each with cooked quail eggs, avocado salsa, cherry tomatoes, and drizzle with olive oil.

6. 6

   Garnish with microgreens and serve immediately.