Arepas with scrambled eggs, queso fresco and avocado

Ingredients

For 1 serving

• Corn flour60 g
• Eggs2
• Queso fresco30 g
• Avocado30 g
• Tomatoes80 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

Method

1. In a bowl mix the maize flour with a pinch of salt, gradually add the measured lukewarm water and knead for 2 minutes, until you have a soft dough that doesn't crack; let it rest for 2 minutes.
2. Divide it into 2 balls and press them between your palms into discs about 1 cm thick, smoothing the edges with wet fingers.
3. Heat a non-stick pan over medium heat, grease it with half the extra virgin olive oil and cook the arepas for 6–7 minutes per side, until they have a golden crust and sound hollow when tapped.
4. Meanwhile wash and dice the tomatoes; slice the avocado and crumble the queso fresco.
5. Beat the eggs with a pinch of salt. Heat the remaining oil in a small pan over medium-low heat, cook the tomatoes for 1 minute, add the eggs and stir gently for 2 minutes, until set but still creamy.
6. Split the arepas open into pockets with a knife and fill them with the eggs, queso fresco and avocado.