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Avocado-infused Arepa with Colombian Scrambled Eggs

Avocado-infused Arepa with Colombian Scrambled Eggs

Avocado-infused Arepa with Colombian Scrambled Eggs



– 1/2 ripe Avocado From Mexico, pitted, peeled and mashed to a smooth pulp
1 cup arepa flour (fine corn flour for making arepas, not to be confused with polenta)
1 cup lukewarm water
– Pinch of salt
1 teaspoon avocado oil for the masa + 1 tablespoon for cooking
1/4 cup crumbled feta cheese

Colombian scrambled eggs

– 1/2 Avocado From Mexico, cubed
4 large eggs
1 green onion stalk, thinly sliced, including the white part (except the root)
1 small tomato, diced
– Salt and pepper to taste
– Drizzle of avocado oil


  • – In a large bowl, combine the arepa flour, salt, water, feta and oil. Stir to combine. Add avocado mash and stir until fully mixed. Let sit for 5 minutes so the dough absorbs all the water.
  • – While the dough sits, chop your scallion/green onion and tomatoes.
  • – Heat a cast iron pan on medium-high heat with oil for cooking the arepas. Pinch off 3-tablespoon pieces of dough, roll into a ball and then flatten with the palms of your hands to make small discs until all of the dough is used.
  • – Place four discs onto a hot, oiled, cast iron skillet and let them form a “crust” before flipping (a few minutes per side). (TIP: Once cooked, let them rest on a cookie sheet so they don’t sweat and get soggy on a plate.)
  • – In a separate pan, heat oil on medium heat and fry the onions, tomato, salt and pepper. Once those are softened, add your eggs and scramble.
  • – Serve the scrambled eggs on top (or beside) each arepa, with the remaining half of the avocado cubed on top.

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