Arepas with Fried Eggs, Cowboy Beans and Salsa Aji
The perfect vegetarian meal, Arepas with fried eggs, cowboy beans and salsa Aji showcase cheese arepas topped fried eggs topped, warm pinto beans and salsa aji.
Salsa de Aji
- 1 large jalapeno pepper minced with the seeds if you like it a bit more spicy
- 1/2 cup white wine vinegar
- 1/4 cup water
- 3/4 teaspoon salt
- 2 tablespoons fresh lime juice
- 2 tablespoons neutral oil like grapeseed
- 1/2 cup finely chopped parsley, cilantro, and scallions
- 2 teaspoons extra-virgin olive oil
- ¼ cup finely chopped white onion
- .¼ teaspoon fine-grain sea salt
- 1 teaspoon ground cumin
- 1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked beans
- ¼ cup water
- Freshly ground black pepper, to taste
- ½ teaspoon lime juice
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 Delicas Andinas Arepas de Queso
- Freshly ground black pepper
- Sliced avocado
- Chopped cilantro and parsley
- To prepare the salsa: In a medium bowl, combine the chopped cilantro, parsley and scallion, onion, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
- Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve.
- In a small skillet over medium heat, heat each Arepa individually, flipping as necessary. Spread the beans mixture over each Arepa and top with avocado slices. Set aside.
- To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared Arepa and repeat with the remaining eggs.
- Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Sprinkle with freshly ground black pepper and garnishes.