Colombian Arepas con Huevo y Tinto de Verano

Ingredients

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

Instructions

1. 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. 2

   Divide the dough into 8 equal portions and shape each portion into a ball.

3. 3

   Flatten each ball between your hands to form a thin patty. Make a small hole in the center of each patty.

4. 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. 5

   In the same pan, add the remaining tablespoon of vegetable oil and cook the eggs to your desired preference.

6. 6

   To prepare the tinto de verano, mix orange juice and sparkling water in a pitcher.

7. 7

   Serve each arepa with a cooked egg, tomato, fresh cilantro, avocado slices, and hot sauce on the side.