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Arepa de huevos Ingredients 1 cup (150g) Masarepa (pre-cooked cornmeal, white or yellow) 1 cup (250ml) water 1 tsp sea salt 4 eggs Peanut oil, for deep frying AJI 3 spring onions, finely sliced 1 bunch coriander (cilantro), finely chopped 1-2 Jalapenos, seeded, finely diced (depending on heat preference) 1 tbsp white vinegar juice of 1 lime 1 tomato, finely diced Method Combine the masarepa and salt in a large bowl and mix to combine. Gradually mix in water, until mixture comes together, then form into a dough with your hands. Set aside. For the Aji, combine spring onions, coriander, jalapeno and tomatoes in a medium bowl and season with salt. Mix well. Stir in vinegar and lime juice, then set aside for 30 minutes to allow flavours to develop. Reserve a small amount of arepa dough, then divide the remainder into 4 portions. Roll each piece into a ball, then place in between 2 sheets of plastic wrap or paper. Press down with a protein press (or heavy saucepan) until about 6mm (1/4in) thick. Heat the oil in a heavy based saucepan over medium-high heat to 175°C (350°F). Fry arepas in oil for 3 minutes, turning to brown evenly. Carefully transfer to a wire rack over a tray to drain and cool enough to handle. Using a sharp knife, slice an opening about 4cm wide on the side of each arepa, slicing through the middle without breaking through the arepa. Crack an egg into a small bowl and carefully pour into the arepa pocket. Using the spare dough set aside, take a small piece to patch the opening in the arepa (you may need to water the dough down a little to make it more pliable). Return arepa back to the hot oil and cook for 3 minutes, to cook the egg. Drain arepas on the wire rack again then serve immediately with Aji. #breakfast

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