Gluten Free Eggs Bolivar Recipe

Servings: 4

Ingredients

Arepas:

  • 1 c arepas flour
  • 1 tsp kosher salt
  • 1 ¼ c warm water
  • 1 tbsp vegetable oil

Black Beans:

  • 1 (15 ounce) can black beans, rinsed and drained
  • ¼ c prepared salsa

Sriracha Lime Sour Cream:

  • ¼ c sour cream
  • Zest of 1 lime
  • 2 tsp Sriracha sauce

Cilantro Chimichurri Sauce

  • ¼ c red wine vinegar
  • ½ tsp kosher salt
  • 2 cloves garlic, minced
  • ¼ small onion, minced
  • 1 red fresno chili pepper, seeded, deveined, and minced
  • ¼ c fresh cilantro, chopped (measured then chopped)
  • ¼ c fresh flat leaf parsley (measured then chopped)
  • 1 tsp dried oregano
  • 6 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper

To serve:

  • 8 poached cage free eggs
  • 2 avocados, sliced
  • Lime wedges
Gluten-Free-Arepas-with-Pouched-Eggs

Photo Credit: simplygluten-free.com

Directions

Arepas:

  1. Combine flour and salt in a medium mixing bowl. Make a well in the center and add the water. Slowly incorporate the water into the flour with a wooden spoon, stirring until lump-free. Let sit for 5 minutes.
  2. Knead the dough in the bowl a few times then divide into 4 equal portions. Roll the portions into balls then flatten to be ½-inch thick.
  3. Heat the oil in a large non-stick skillet. Add the arepas and cook for 8 minutes or until golden brown. Flip and cook another 8 minutes until golden brown on the other side.

Black Beans:

  1. Heat the beans and salsa together in a small sauce pan over medium heat.

Sriracha Lime Sour Cream:

  1. Combine all ingredients, stirring until smooth. This can be made ahead of time. Refrigerate until serving.

Cilantro Chimichurri Sauce:

  1. Stir together the vinegar, salt, garlic, onion, and pepper. Let sit for 10 minutes. Add the cilantro, parsley, and oregano. Whisk in the oil. Season to taste with salt and pepper.
  2. Can be made ahead up to one week. Store covered in the refrigerator. Let come to room temperature before serving.

Put it all together:

  1. Heat a large non-stick skillet over medium-high heat and brush it with a little oil. Split the apreas in half and cook for 2 minutes per side or until heated through.
  2. Place 1 split arepa per serving on a plate. Top with one quarter of the black beans, avocado slices, one poached egg on each arepa side, a dollop of the Sriracha Lime Sour Cream and a drizzle of the Cilantro Chimichurri Sauce. Serve with lime wedges.

Read the full recipe here.

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