Arepas de Huevo

Directions

1. Combine the masarepa and salt in a large bowl and mix to combine.

2. Gradually mix in water, until mixture comes together, then form into a dough with your hands. Set aside.
3. For the Aji, combine spring onions, coriander, jalapeno and tomatoes in a medium bowl and season with salt. Mix well.
4. Stir in vinegar and lime juice, then set aside for 30 minutes to allow flavours to develop.
5. Reserve a small amount of arepa dough, then divide the remainder into 4 portions.
6. Roll each piece into a ball, then place in between 2 sheets of plastic wrap or paper.
7. Press down with a protein press (or heavy saucepan) until about 6mm (1/4in) thick.
8. Heat the oil in a heavy based saucepan over medium-high heat to 175°C (350°F).
9. Fry arepas in oil for 3 minutes, turning to brown evenly.
10. Carefully transfer to a wire rack over a tray to drain and cool enough to handle.
11. 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.
12. Crack an egg into a small bowl and carefully pour into the arepa pocket.
13. 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).
14. 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.