~ Marla Meridith
~ Marla Meridith
These cornmeal breads are basic and loved by all who come across them. Thankfully they are a huge hit in my house too. Arepas are made of white cornmeal, water and salt. You form the dough into a patty then it can be, grilled, baked or fried then split open and stuffed with a variety of ingredients like a sandwich. My Scrambled Egg Arepas are nothing short of fabulous!
1 cup masarepa
1 tsp sea salt, plus more for eggs
1 tsp granulated sugar
1 cup hot water
canola or vegetable oil for frying
4 large eggs
chopped fresh cilantro
In a medium bowl stir together the masarepa, 1 teaspoon salt, sugar and the hot water. Mix to form a stiff dough. Cover with a clean, damp cloth and let sit 20 minutes.
Pour the oil into a large Dutch oven, about 2 inches of oil. Heat to 375 degrees.
Form 4 equal sized balls with the arepa dough. Roll them between two sheets of wax paper until you have a 1/3 inch thick patties. If the edges crack, simply pinch them back together with your fingers.
Gently place the arepas in the oil with a pair of tongs or slotted spoon. Cook until golden brown, about 3 minutes. Transfer to a paper towel lined plate to drain. Let cool for 10 minutes.
In a bowl, whisk together the eggs with a splash of water.
When the arepas are room temperature, make a 2 inch slit through the top of one. With a spoon, gently make a little pouch, this is the pocket for the eggs. Pour in some egg, then reseal the top of the arepa by pressing gently.
Fry the arepa again for about 3 minutes. Remove with a slotted spoon and let drain on the paper towels. Repeat for the rest of the arepas. Scramble any additional eggs you might have left over.
Serve immediately with the extra scrambled eggs, cheese, avocado, hot sauce, etc.