Egg & Chimichurri Sausage Stuffed Arepas
These Egg & Chimichurri Sausage Stuffed Arepas are a delicious twist on the classic South American dish. Crispy on the outside and soft inside, these golden arepas are filled with fluffy scrambled eggs and juicy sausage infused with bright, herby chimichurri. Perfect for breakfast, brunch, or a satisfying snack!
Ingredients
2 cups pre-cooked cornmeal (masarepa)
2 ½ cups warm water
1 tsp salt
1 tbsp butter, melted
For the Chimichurri Sausage Filling:
½ lb ground sausage
2 tbsp fresh parsley, chopped
1 tbsp red wine vinegar
1 garlic clove, minced
½ tsp dried oregano
½ tsp red pepper flakes
1 tbsp olive oil
For the Eggs:
4 large Oakdell eggs
2 tbsp milk
1 tbsp butter
Salt and pepper, to taste
Instructions
1
Make the Arepa Dough: In a large bowl, mix the masarepa, salt, and warm water. Let sit for 5 minutes. Knead the dough for 2 minutes until smooth, then divide into 4 equal portions.
Shape each portion into a disk about ½-inch thick.
2
Cook the Arepas: Heat a skillet over medium heat and brush with butter. Cook the arepas for 5-6 minutes per side, until golden and crispy. Transfer to a plate and let cool slightly.
3
Prepare the Chimichurri Sausage: Heat olive oil in a pan over medium heat. Add sausage, garlic, oregano, and red pepper flakes. Cook until browned. Stir in parsley and red wine vinegar. Remove from heat.
4
Scramble the Eggs: Whisk eggs with milk, salt, and pepper.
Melt butter in a pan over low heat. Cook eggs gently, stirring, until soft and fluffy.
5
Assemble the Arepas: Slice each arepa open, creating a pocket. Stuff with scrambled eggs and chimichurri sausage.
Serve warm and enjoy!
