Chili-Spiced Beef and Egg Breakfast Arepas

Name: Chili-Spiced Beef and Egg Breakfast Arepas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Latin
Ingredients: 0.75 cup masarepa (pre-cooked white cornmeal); 0.75 cup water (warm); 0.5 teaspoon kosher salt; 1 tablespoon olive oil; 0.5 pound top sirloin steak (thinly sliced into strips); 0.5 cup yellow onion (diced); 1 teaspoon smoked paprika; 0.5 teaspoon chili powder; 0.25 teaspoon crushed red pepper flakes; 2 eggs (whisked); 0.5 cup liquid egg whites; 2 tablespoon cotija cheese (crumbled)

Pan-crisped cornmeal pockets stuffed with spiced sirloin steak, soft scrambled eggs, charred onions, and crumbled cotija cheese.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Latin
Difficulty: Medium

Dietary

High-Protein
Low-Calorie
Gluten-Free
Nut-Free
Low-Sugar
Low-Saturated-Fat

Ingredients

0.75 cup masarepa (pre-cooked white cornmeal)
0.75 cup water (warm)
0.5 teaspoon kosher salt
1 tablespoon olive oil
0.5 pound top sirloin steak (thinly sliced into strips)
0.5 cup yellow onion (diced)
1 teaspoon smoked paprika
0.5 teaspoon chili powder
0.25 teaspoon crushed red pepper flakes
2 eggs (whisked)
0.5 cup liquid egg whites
2 tablespoon cotija cheese (crumbled)

Instructions

In a medium bowl, combine masarepa, 1/4 teaspoon kosher salt, and warm water. Knead for 2 minutes until a smooth, non-sticky dough forms. Divide into 2 equal balls and flatten into 1/2-inch thick patties.
Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the arepa patties and cook for 5 to 6 minutes per side until golden with a crisp crust. Remove, let rest for 3 minutes, then slice horizontally three-quarters of the way through to form pockets.
In the same skillet over high heat, add remaining 1/2 tablespoon olive oil, top sirloin steak, yellow onion, smoked paprika, chili powder, crushed red pepper flakes, and remaining 1/4 teaspoon kosher salt. Sauté quickly for 3 to 4 minutes until steak is browned and tender. Transfer steak and onions to a bowl.
Lower heat to medium-low, pour in whisked eggs and liquid egg whites, and scramble for 1 to 2 minutes until soft curds form. Stuff each warm arepa pocket with scrambled eggs, sautéed sirloin, and 1 tablespoon crumbled cotija cheese.

Notes

Arepas can be cooked ahead and stored in an airtight container for up to 4 days; reheat in a toaster or skillet before stuffing.

Nutrition (per serving)

Calories: 460
Protein: 39 g
Carbohydrates: 34 g
Fat: 18 g
Fiber: 3 g
Sodium: 590 mg
Saturated Fat: 5 g
Sugar: 2 g
Cholesterol: 245 mg