Breakfast Arepas

On my recent trip to Quebec City I was treated to this great breakfast made by Eduardo.  He is from Venezuela, and he showed me how to make these traditional Venezuelan arepas.  They are the vehicle for whatever you want to stuff into them; we had egg and cheese in ours, and then some “dessert” arepas with nutella, cream cheese and jam.

What you need for the arepas:

1 cup corn flour

about 1 cup water

about 1/2 teaspoon salt

a little oil for frying

What you need for the eggs:

a few eggs

chopped onion

chopped tomatoes

diced garlic

salt and pepper

What you do:

1. Mix the flour, salt and water until there are no lumps.  Scoop some dough into your hands and roll it into a ball.  Then flatten it out and make the edges round.

2. Heat a frying pan with a little oil, then place the patties in the pan until browned on each side.

3. Heat the oven to 350F and place the arepas into the oven on the rack.  After 10-15 minutes, take one out of the oven to see if the inside is cooked.  To do this, take one in your hand and tap on it; it’s ready if it makes a dull hollow sound.

4. While they are baking, cook the onions and garlic for a few minutes in a little oil in a frying pan, then add the tomatoes.  Beat the eggs with a fork and add about a tablespoon of water and some salt and pepper.  When the onions and tomatoes have cooked for a few minutes, add the eggs to the pan and cook them.

5. To serve, slice the arepas open, spread on a little butter,  and then fill with some egg.  Add a piece of cheese if you like, and you’re set.

 

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