Crispy Oat and Cheese Arepas with Warm Cumin Tomatoes and Creamy Scrambled Eggs

Instructions

1. 1

   In a large bowl, combine the pre-cooked cornmeal, quick oats, and 3 g (1/2 tsp) of the salt. Gradually add the warm water and mix with a spoon or your hand until a uniform dough forms. Fold in the shredded mozzarella and let it rest for 5 minutes so the oats can hydrate.

2. 2

   Divide the dough into 8 equal portions and shape into small arepas about 1/2 inch thick. If the dough cracks, lightly moisten your hands and press the edges back together.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Cook the arepas for 4 to 5 minutes per side, until golden and crisp outside. If you prefer to finish them in the oven, transfer to a tray and bake for 8 minutes at 400°F / 200°C.

4. 4

   Meanwhile, heat the remaining 15 ml (1 tbsp) olive oil in another skillet over medium heat. Add the red onion and cook for 2 minutes. Stir in the garlic, cherry tomatoes, ground cumin, black pepper, and 1 g (1/4 tsp) salt. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes are warm, juicy, and slightly concentrated. Add the lemon juice and toss to combine.

5. 5

   In a bowl, whisk the eggs with the whole milk and the remaining 1 g (1/4 tsp) salt until well combined.

6. 6

   Melt the butter in a nonstick skillet over medium-low heat. Add the egg mixture and cook slowly, stirring with a spatula from the edges toward the center, for 3 to 5 minutes, until the scrambled eggs are creamy. Stir in the chives at the end and remove from the heat before the eggs dry out.

7. 7

   Serve 2 arepas per portion, topped with or alongside the creamy scrambled eggs, and finish with the warm cumin tomatoes spooned over or served on the side. Serve immediately.