COLOMBIA: Arepas de Huevo (Arepa Stuffed with Egg) and Colombian Slaw

These are a breakfast staple in Colombia, but can be served any time of the day. They came together quickly and were excellent with slices of avocado, some salsa, and the slaw. I am going to try them with the air fryer next time through. The slaw will now be my go-to recipe... just the right amount of zing and freshness.

Arepas de Huevo (Arepa Stuffed with Egg)

1½ cups yellow or white masarepa (precooked cornmeal, found in Latin section of most supermarkets)

½ teaspoon kosher salt

canola or other neutral oil, for frying (~2-4 cups)

8 large eggs

1. In a medium bowl, mix the masarepa sand sugar with a fork. Add the 1½ cups lukewarm tap water. Mix with a spoon, then your hands. If not all masarepa is absorbed or the dough is brittle, add another tablespoon of water or two until the dough is smooth. Let dough rest for 5 minutes.

2. Remove a small piece of dough, about the size of a golfball, and set aside. Divide the remaining dough into 8 portions, then form each portion into a ball by rolling between the palms of your hands.

3. Pour vegetable oil into a large heavy pot or Dutch oven to 2-3 inches deep. Over medium-high heat, bring to 350° F. If you do not have a thermometer, you can carefully dip a wooden spoon into the oil. If the oil starts steadily bubbling around the spoon, the oil is ready for frying. If the oil is bubbling vigorously, it may be too hot.

4. While the oil is heating, cut down both sides of a gallon-size Ziplock bag, so it can open like a book. Place a ball of dough between the sides, and use the bottom of a heavy pot or cutting board to flatten the dough into a circle, about ¼ inch thick and 4-5 inches wide. Alternatively, you can use two pieces of parchment paper. Use your finger to gently pat around the sides of the arepa, to smooth any cracked edges.

5. Once you have made 4 arepas, add the arepas in the heated oil. NOTE: If you pan is not wide enough to fit 4 without touching, fry in batches. Fry for 2 minutes, then flip over and fry for an additional minute. Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels.

6. Repeat with remaining 4 balls of dough.

7. When the arepas are cool enough to handle, make an opening about 1 ½-2 inches long on the side of each arepa with a sharp knife, cutting to the middle of the arepa without slicing all the way through to make a pocket.

8. Crack 1 egg into a small ramekin and carefully pour the egg into the arepa pocket. Take the small piece of the dough you had aside and close the arepa. Add the arepa filled with egg to the hot oil and fry one more time for about 4 minutes, flipping halfway through, to cook the egg.

9. With a slotted spoon, remove the arepas from the oil and drain on paper towel. Serve immediately, with salsa, slices of fresh avocado, and Colombian slaw.

Colombian Slaw

½ head green cabbage (~2 cups chopped)

1 large carrot

¼ cup mayonnaise

2 tablespoon sour cream

1 tablespoon white vinegar

1 teaspoon sugar

1 lime

½ teaspoon ground cumin

salt and black pepper

1. Cut the cabbage into thin strips, then cut across them to shred. Place in a medium bowl. Coarsely grate the carrot and add to the cabbage.

2. In a small cup, whisk together the mayonnaise, sour cream, vinegar, and sugar. Zest the lime into the mixture, then cut it in half and squeeze in the juice. Add the cumin, and a few shakes of salt and pepper. Mix together and pour ontop of cabbage and carrots. Mix to combine and adjust for seasoning.

#arepadehuevo #breakfastfordinner #colombia

FUN FACTS:

• Approximately 90% of the world’s emeralds come from Colombia.

• Colombia is the rainiest country in the world, with an average of 127 inches of rain per year.

• Colombia is home to Caño Cristales, or the “River of Five Colors", a river that features striking colors that change throughout each year.