Arepas with Sunny-Side-Up Eggs, Wisconsin Cheese and Salsa Fresca
Salsa Fresca:
- 1 cup roughly chopped fresh cilantro
- 5 Roma (plum) tomatoes, roughly chopped
- ½ red onion, coarsely chopped
- 2 serrano chiles, split with seeds removed, coarsely chopped
- ¼ cup fresh lime juice
- 1½ tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 1 cup canned hominy
- ¾ cup fresh or frozen, thawed corn kernels
- ¼ cup sugar
- ½ cup milk, divided
- 1 cup (4 ounces) shredded aged Gouda, queso quesadilla, or asadero cheese
- ½ cup cornmeal
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour (optional)
- Olive oil for frying
- 12 eggs
Instructions:
Arepas with Sunny-Side-Up Eggs, Wisconsin Cheese and Salsa Fresca makes a delicious breakfast.
- For the salsa fresca, pulse the cilantro, tomatoes, red onion, and chiles in a food processor until chopped. Place in a bowl. Stir in the lime juice and olive oil. Season with salt and pepper. Set aside.
- For the arepas, combine the hominy, corn, sugar, and ¼ cup of the milk in the food processor. Purée until medium ground. Transfer to a medium bowl. Stir in the remaining ¼ cup of milk, the cheese, the cornmeal, and the salt. If the mixture is too thin to form cakes, add 2 tablespoons of flour. Let rest 20 minutes. Form the dough into 12 (2½-inch) cakes, ½-inch thick. Heat a thin layer of oil in a large nonstick skillet. Fry the arepas until golden brown, about 2 minutes on each side. Keep warm.
- Fry the eggs, sunny-side up (or poach, if preferred). Into each of six shallow soup bowls, spoon ⅓ to ½ cup of the salsa fresca. T op with 2 arepas and 2 eggs. Serve immediately.