Heuvos en Cacerola con Arepas

INGREDIENTS

1 tsp. kosher salt

2 cups P.A.N. or other precooked white cornmeal

Vegetable oil for frying, or corn oil

2 large eggs

2-3 tbsp. unsalted butter

Kosher salt (optional)

Freshly ground black pepper (optional)

PREPARATION

To prepare arepas: In large bowl, combine 2 1/2 cups lukewarm water and salt. Slowly add cornmeal, mixing with hands to combine into dough. If mixture is too dry, add water; if mixture is too wet, add additional cornmeal. Once combined, pour mixture on clean board and knead into solid mass. Let stand a few minutes, then knead until smooth. To form arepas, scoop 1 tbsp. dough and roll into ball. Place ball between two pieces of plastic wrap and flatten into 1/2-inch-thick disk. Repeat process with remaining masa.

 

Pour 1/2 inch vegetable oil in large skillet and place over medium heat. Place arepas in hot oil, being careful not to crowd pan. Cook first side about 5 minutes or until golden brown, then cook other side about 3 minutes or until golden brown. Drain arepas on paper towel-lined platter and repeat process to cook remaining arepas. To make huevos: Heat small, nonstick frying pan over medium heat, then add butter and melt. In small bowl, carefully break eggs while keeping yolks intact; pour eggs into skillet. Cook eggs until whites become solid and edges slightly brown; flip eggs. To serve, remove skillet from heat and place on table with arepas.

Dip arepas in eggs and butter. Makes 20 arepas.