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Arepas with Romesco, Queso Fresco, and Jammy Eggs

Essentially a cross between a corn tortilla and a pancake, arepas are a staple across many South American kitchens. We love the way they hold all the flavors of the Romesco and cheese and act as the perfect scooper for the jammy egg.

Chef Tip: You'll want to eat the arepas when they're hot, so be sure to have all your fixings prepped and ready to go.


  • 1 stick unsalted butter (plant-based butter works great here)

  • Salt

  • 3 cups fine yellow cornmeal

  • 6 eggs

  • Cooking oil

  • Haven's Kitchen Red Pepper Romesco

  • 2 avocados, sliced

  • 2 cups of grated Queso Fresco

  • Red pepper flakes (optional)


Step 1

In a medium pot, bring 3 cups of water to a boil with the butter and a hefty pinch of salt. Separately, add the cornmeal to a large mixing bowl

Step 2

Once the water has come to a boil, carefully and gradually, add it to the cornmeal, using a spatula to stir as you go, creating a uniform dough. The batter should have the texture of wet sand. Set the dough aside

Step 3

Meanwhile, bring more water to a boil, and add your eggs. Cook for 6 minutes, then immediately transfer the eggs to a bowl of ice water. Peel and set aside

Step 4

Meanwhile, in a large pan or cast-iron skillet, over medium-high heat, add cooking oil to cover the bottom of the pan. Using your hands with a little oil on them, create patties with the dough, about the size of hockey pucks, and flatten them

Step 5

Fry the arepas, undisturbed, for about 4 minutes, until the bottom is golden and crisp. Flip and repeat. Transfer to a paper towel and sprinkle immediately with flaky salt

Step 6

Serve the arepas with a squeeze of Romesco, a slice of avocado, half an egg (cut lengthwise), a sprinkle of cheese, flaky salt, and red pepper flakes

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Nutrition (per serving)

  • Calories = 430

  • Total fat = 33g

  • Total carbohydrates = 27g

  • Fiber = 4g

  • Protein = 9g

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