Colombian arepa with huevos pericos

Ingredients

For 1 serving

• Corn flour50 g
• Eggs2
• Tomatoes80 g
• Spring onions1
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. In a bowl, mix the maize flour with a pinch of salt and add lukewarm water a little at a time, kneading with your hands, until the dough is soft, smooth and doesn't crack; let it rest for 2 minutes.
2. Shape it into a ball and flatten it between your palms into a disc about 1.5 cm thick, smoothing the edges with wet fingers.
3. Heat half the oil in a non-stick frying pan over a medium-low heat and cook the arepa for 6 minutes per side, until it has a golden crust and sounds hollow when tapped.
4. Meanwhile, thinly slice the spring onion and dice the tomatoes; heat the remaining oil in a small pan over a medium heat and fry the spring onion and tomato for 3 minutes, until soft.
5. Beat the eggs with a pinch of salt, pour them into the small pan and scramble over a low heat for 2 minutes, until set but creamy.
6. Split the arepa open with a knife like a pocket and serve it with the pericos inside or alongside.