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Scrambled Egg Arepas

Authoradmin
DifficultyBeginner

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!

 

Scrambled Egg Arepa, a South American recipe you need to try! MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 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
serve with
 avocado
 hot sauce
 salsa
 queso fresco
 chopped fresh cilantro
1

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.

2

Pour the oil into a large Dutch oven, about 2 inches of oil. Heat to 375 degrees.

3

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.

4

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.

5

In a bowl, whisk together the eggs with a splash of water.

6

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.

7

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.

8

Serve immediately with the extra scrambled eggs, cheese, avocado, hot sauce, etc.

Ingredients

 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
serve with
 avocado
 hot sauce
 salsa
 queso fresco
 chopped fresh cilantro

Directions

1

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.

2

Pour the oil into a large Dutch oven, about 2 inches of oil. Heat to 375 degrees.

3

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.

4

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.

5

In a bowl, whisk together the eggs with a splash of water.

6

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.

7

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.

8

Serve immediately with the extra scrambled eggs, cheese, avocado, hot sauce, etc.

Scrambled Egg Arepas

~ Marla Meridith

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