Colombian Arepa de Huevo-Inspired Egg Tostadas

Ingredients

• 4 large eggs
• 1 1/2 cups precooked cornmeal (masarepa)
• 1 1/2 cups warm water
• 3 cups neutral oil, for frying
• 1/2 yellow onion, finely diced
• 1 ripe tomato, diced
• 1 avocado, sliced
• 1/2 cup salsa or hot sauce
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Mix the masarepa with the warm water and 1 teaspoon salt, then knead for 2 minutes until smooth and let it rest for 5 minutes. It should feel like soft clay and not crack when you press it.
2. Divide into four and pat each into a thin disc about 4 inches across between two sheets of plastic. Smooth any cracks at the edges with a wet finger, since cracks let oil in and stop the arepa puffing.
3. Heat the oil to 350F (175C). Fry each disc for 2 to 3 minutes, spooning hot oil over the top, until it inflates like a balloon and turns pale gold.
4. Lift them out and let them cool for 2 minutes, until you can handle them.
5. Cut a small slit in the edge of each puffed arepa, opening the pocket that formed inside without tearing it.
6. Crack an egg into a cup and pour it carefully into the pocket, then pinch the slit closed. Do this one at a time and get it straight back into the oil.
7. Fry each filled arepa again for 3 to 4 minutes, turning once, until deep golden and the egg inside is fully set.
8. Drain on a rack, salt while hot, and serve with the tomato, onion, avocado, salsa, herbs, and lime wedges.

Allergen note: Contains egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.