colombian

Arepa with Egg and Tomato Onion Relish

Name: Arepa with Egg and Tomato Onion Relish
Yield: 1 serving
Cuisine: colombian
Ingredients: 75 g pre-cooked corn flour (masarepa); 120 g warm water; 2 g salt; 10 g vegetable oil; 50 g egg; 120 g tomato; 60 g white onion; 10 g lime juice; 1 g ground cumin; 90 g avocado

This dish pairs egg with tomato, white onion and pre-cooked corn flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

77 g Carbohydrates

29 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g pre-cooked corn flour (masarepa) 273 kcal
120g warm water 0 kcal
2g salt 0 kcal
10g vegetable oil 88 kcal
50g egg 72 kcal
120g tomato 22 kcal
60g white onion 24 kcal
10g lime juice 3 kcal
1g ground cumin 4 kcal
90g avocado 144 kcal

Cooking instructions

pre-cooked corn flour (masarepa)warm watersalt
Mix pre-cooked corn flour with warm water and salt. Rest 3 minutes, then shape into one thick arepa about 4.5 to 5 inches wide.
vegetable oil
Heat a nonstick skillet over medium with a little oil. Cook the arepa 4 to 5 minutes per side until browned and firm. Set aside.
salttomatowhite onionlime juiceground cumin
In the same skillet, saute tomato and onion with a pinch of salt and cumin until softened, about 4 minutes. Stir in lime juice and remove from heat.
egg
Carefully slice a pocket into the arepa. Crack the egg into the pocket, then return to the skillet, cover, and cook on low until the egg sets to your liking, 4 to 6 minutes.
tomatowhite onionavocado
Top with the tomato-onion relish and serve with sliced avocado on the side.