Arepas with Eggs and Warm Salsa~My Guilty Pleasure

Manchego Cheese Empanada topped with sunny side up egg, pico de gallo, toasted chile de arbol salsa and avocado.

 

What’s the cure for a cloudy start to the day? A good almuerzo or brunch! The perfectly poached  or sunny side up egg on top of a cheese filled arepa cake and warm homemade tomato salsa. Arepas are prepared with a special corn flour that comes in white or yellow corn. Simply mix with warm water or broth, a drizzle of oil and cook on a hot comal or griddle until crisp! You can stuff them with cheese before cooking or leave as is, cut open and fill with your favorite fillings. I like to prepare a few extra arepas for a quick lunch or dinner. Add your favorite meat or grilled vegetables. Here are a few of my favorite ways to enjoy this guilty pleasure.

 

Arepa Dough

1 1/2 cups warm water or chicken broth
1/2 teaspoon salt
Pinch of fresh cracked pepper
1 1/2 tablespoons olive oil or melted butter
1 1/2 cups cornmeal flour masarepa PAN  or Goya brands

You will also need
6 ounces of your favorite cheese, sliced or shredded , jack, manchego, Oaxaca, chihuahua….

2 tablespoons butter or oil for cooking arepas
4 large eggs
1 1/2 cups salsa of your favorite salsa
Avocado slices

 

Directions

1. In a medium bowl, combine the warm water with salt, pepper and olive oil. Gradually add in the instant corn dough and mix with your hand until dough forms . Dip you fingers in some water and roll 4 equal dough balls, flattening them slightly. Transfer them to a plate and cover with plastic wrap.

2. Poaching eggs in water:  Fill a pan with water so it comes up at least 2 inches on the side. Heat to medium. Crack each egg in individual prep bowls. When bubbles start forming on top of the water, carefully add the eggs one at a time. Poach for 2 to 3 minutes and with a silicone spatula, carefully release the egg from the bottom. Cook for another minute. Use a slotted spoon to remove eggs from water and transfer to a plate lined with wax paper. Cover loosely to keep warm.

3. For Arepas: Preheat a large skillet or griddle pan to medium/high heat for 5 minutes. Using  your hands, a lined tortilla press or flat bottomed plate, form the arepa cakes. They should be about 4 tinches in diameter. Add the butter  or oil to the pan and cook the arepas for about 4 to 5  minutes per side or until you get some nice browned spots. I like to cook mine with a lid on the pan. The steam created helps cook them through.

4. Carefully slice the arepas open and divide the cheese onto them. return them to the griddle, reduce heat and continue cooking until the cheese melts. Turn as needed. Top with poached egg and warmed salsa. Garnish with avocado slices and fresh cracked pepper. Yields 4 servings.

A Cheese Stuffed Arepa, Topped with Warm Salsa de Mesa and Habanero Salsa. Type into search bar to find those and many more salsa recipes on site.

 

 

Tips~ This arepa prepared with the maiz amarillo(yellow) instead of the white has some crumbled cotija cheese mixed right into the masa(dough). 

Tips~ Arepa cakes are easier to slice when still warm. You could just throw it back onto the griddle when ready to add cheese. Poached eggs can be prepared ahead as well. To re-heat drop them into simmering water for 30 seconds.

Tips~Whether you enjoy your eggs poached, sunny side up or scrambled, the masarepa empanada or arepa are a delicious combo! This version was prepared in the shape of an empanada, folded over instead of round. It was cooked in the same manner as the arepa. You could fry it in oil if you choose to.

 

Huevos Ahogados~Eggs Poached in Salsa

 Tips~ And what’s easier than poaching an egg in water? Poaching eggs in a warm, simmering salsa. As the salsa comes to a boil, reduce heat and gently crack egg into salsa. Cover pan and let the eggs steam for a few minutes. Cook until desired doneness. Spoon warm salsa with eggs over arepas, tostadas or toast.

For Salsa

1 pound roma tomatoes, roughly chopped, salt and pepper,olive oil, 2 serrano pepper(diced), 1/2 cup white onion(diced), 1 clove garlic(optional).

Add the tomatoes to the blender or processor, add a pinch of salt and pepper. Pulse to blend until there are no more large chunks, set aside. 

Preheat 2 tablespoons of olive oil to medium heat in a skillet for a few minutes. Add the onions, serrano and garlic. Season lightly with salt and pepper and cook for 5 minutes. 

Add the blended tomatoes, bring to a boil, reduce heat and taste for salt. Cook the salsa until it starts to turn a darker red color and  thickens slightly. If poaching the eggs(4eggs) in salsa, add one egg at a time,season with s&p, cover and cook until desired doneness.

 

To prepare a cheese stuffed arepa, prepare the dough as directed above. Take  2 tablespoons of shredded cheese and place in the center of raw arepa patty. Form the dough around the cheese and form back into a patty. To make this easier, I like to add a little warm water or oil to my hands while I form the patty. Cook as directed. Serve with a fried egg and warm salsa.