Recipes
Arepa Breakfast Pocket with Egg, Tomato & Cheese
Uses: arepa, whole liquid eggs, tomato, taco-blend cheese
Ingredients:
- 1 small arepa
- 1/3 cup whole liquid eggs
- 1/3 tomato, diced
- 2 tablespoons shredded taco-blend cheese
- 1 teaspoon oil
- Black pepper
- Small amount of salt
Instructions:
- Warm the arepa according to package directions or toast it in a dry skillet until hot and lightly crisp on the outside.
- Heat oil in a skillet over medium heat. Add the tomato and cook for about 1 minute, just until it begins to soften.
- Pour in the eggs, season with black pepper and a small amount of salt, and stir gently until almost cooked. Add the cheese and continue cooking until the eggs are fully set and the cheese melts.
- Carefully split the warm arepa partway through to make a pocket. Fill with the tomato-cheese eggs and serve warm.
Good for: A simple Latin-inspired breakfast pocket with a crisp arepa outside and soft, savory filling.
Optional: Add a few very thin slices of jalapeño or a spoonful of warm pinto beans.