Venezuelan Arepas with Perico Eggs & Cheese

Name: Venezuelan Arepas with Perico Eggs & Cheese
Total time: 40 min
Yield: 4 servings
Cuisine: Venezuelan
Ingredients: 2 cups masarepa (precooked white corn flour); 6 eggs; 2 Roma tomatoes, diced; 4 green onions, sliced; 1 cup shredded mozzarella; 2 avocados, sliced; 2 tbsp butter; 2 tbsp oil; 1 tsp salt

BreakfastVenezuelan40 minServes 4655 kcal23 g protein

Photo: avlxyz · CC BY-SA 2.0 · source

Crisp-shelled, fluffy corn cakes split open and stuffed with perico, Venezuela's soft eggs with tomato and green onion, plus melty cheese and avocado.

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Ingredients

2 cups masarepa (precooked white corn flour)
6 eggs
2 Roma tomatoes, diced
4 green onions, sliced
1 cup shredded mozzarella
2 avocados, sliced
2 tbsp butter

From your pantry: 2 tbsp oil, 1 tsp salt.

Instructions

Heat the oven to 375°F. Stir the masarepa and 1 tsp salt in a bowl, then add 2½ cups warm water and mix with your hand. Let rest 5 minutes, then knead into a soft dough that doesn't crack at the edges; add water a tablespoon at a time if it does.
Divide into 8 balls and flatten each into a ½-inch-thick disk, smoothing any cracks with a wet finger.
Heat the oil in a large skillet over medium. Cook the arepas until a golden crust forms, 5 to 6 minutes per side, then move to a baking sheet and bake 15 minutes, until they sound hollow when tapped.
Meanwhile melt the butter in a nonstick skillet over medium. Cook the tomato and green onion until soft, 3 minutes. Add the beaten eggs with a pinch of salt and stir gently until softly set, 2 minutes.
Split each hot arepa with a knife like a pita, stuff with cheese first so it melts, then the eggs and avocado.

Tip: Masarepa is not masa harina or cornmeal; look for P.A.N. or Goya masarepa in the Latin aisle. Other corn flours won't hold together.