Arepas with Eggs, Cheese and Salsa Fresca

Arepas with Eggs, Cheese and Salsa Fresca

prep time

minutes
cook time

minute
servings
6

Ingredients




















Cooking Instructions

For salsa fresca:


1

Pulse the cilantro, tomatoes, red onion, and chiles in a food processor until chopped. Place in a bowl. Stir in the lime juice and olive oil. Season to taste with salt and pepper. Set aside.


For arepas:


1

Combine the hominy, corn, sugar, and 1/4 cup of the milk in the food processor. Purée until medium ground. Transfer to a medium bowl. Stir in the remaining 1/4 cup of milk, cheese, corn meal and salt. If the mixture is too thin to form cakes, add 2 tablespoons of flour. Let rest 20 minutes. Form the dough into twelve (2 1/2-inch) cakes, 1/2 inch thick. Heat a thin layer of oil in a large nonstick skillet. Fry the arepas until golden brown, about 2 minutes on each side. Keep warm.


2

Fry the eggs, sunny-side up (or poached, if preferred). Into each of six shallow soup bowls, spoon 1/3 to 1/2 cup salsa fresca. Top with 2 arepas and 2 eggs. Serve immediately.


Ingredients




















Cooking Instructions

For salsa fresca:


1

Pulse the cilantro, tomatoes, red onion, and chiles in a food processor until chopped. Place in a bowl. Stir in the lime juice and olive oil. Season to taste with salt and pepper. Set aside.


For arepas:


1

Combine the hominy, corn, sugar, and 1/4 cup of the milk in the food processor. Purée until medium ground. Transfer to a medium bowl. Stir in the remaining 1/4 cup of milk, cheese, corn meal and salt. If the mixture is too thin to form cakes, add 2 tablespoons of flour. Let rest 20 minutes. Form the dough into twelve (2 1/2-inch) cakes, 1/2 inch thick. Heat a thin layer of oil in a large nonstick skillet. Fry the arepas until golden brown, about 2 minutes on each side. Keep warm.


2

Fry the eggs, sunny-side up (or poached, if preferred). Into each of six shallow soup bowls, spoon 1/3 to 1/2 cup salsa fresca. Top with 2 arepas and 2 eggs. Serve immediately.


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