Go Back

Pepper and Egg Arepa Sandwich

A unique twist of the traditional Pepper and Egg Sandwich using arepas instead of bread.
Prep Time15 minutes
Cook Time20 minutes
Author: Linda Arceo

Ingredients

  • 1 1/4 cup luke warm water
  • 1/2 teaspoon salt
  • 1 cup P.A.N. white cornmeal
  • 2-3 drops of vegetable oil
  • 2 bell peppers deseeded and sliced into long strips
  • 6 eggs beaten

Instructions

  • Place the water and salt in a bowl and stir to dissolve. Add the cornmeal and oil and mix with your hands. Once most of the water has been absorbed you will have a tacky dough. Allow to dough to rest for 5 minutes while you deseed and slice your peppers and beat your eggs. Heat a small non-stick frying pan and sautee your peppers until soft. Preheat a cast iron griddle or frying pan over medium heat, lightly greased with oil. While peppers are cooking take a handful of the dough and start shaping patties - avoid cracked edges and try not to make them thicker than 1/4 of an inch. Place the areas on the hot griddle (or pan) and cook until they start to turn golden brown (about 10 minutes per side). Once browned, place arepas in warm oven and allow to finish to cook in oven for about 5 minutes. Add eggs to pepper mixture and cook. Carefully slice open arepa and fill with pepper and egg mixture. Serve warm.

Notes

Arepas can be filled with a variety of fillings including meat and cheese.
Arepas will sound hollow when done if lightly tapped.