White Corn Arepas with Fried Eggs

Name: White Corn Arepas with Fried Eggs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: sea salt and black pepper; sea salt and black pepper; 3½ tbsp olive oil; zest and juice of 1 lime; ½ small red onion, finely diced; 1 red chilli, deseeded and finely chopped; 2 spring onions, finely sliced; ½ small bunch fresh coriander, chopped; 1 avocado, peeled, stoned and finely diced; 8 cherry tomatoes, halved; 100 g (3½ oz) dried black turtle beans, soaked in a bowl of cold water in the fridge overnight or 1 x 400 g (14 oz) tin black beans, drained and rinsed; 100 g (3½ oz) dried black turtle beans, soaked in a bowl of cold water in the fridge overnight or 1 x 400 g (14 oz) tin black beans, drained and rinsed; 100 g (3½ oz) dried black turtle beans, soaked in a bowl of cold water in the fridge overnight or 1 x 400 g (14 oz) tin black beans, drained and rinsed; ½ tsp baking powder; 130 g (4½ oz) masarepa or pre-cooked maize flour; 130 g (4½ oz) masarepa or pre-cooked maize flour; ½ tsp sea salt; 250 ml (9 fl oz) warm water (hotter than hand hot but not boiling); 4 eggs; 2 chorizo cooking sausages, each sliced into 4 pieces; 1 tbsp rapeseed oil; 1 ripe plantain, sliced lengthways into six pieces; vegetable oil, for frying

Preparation info

Difficulty
Easy
Ready in
1 hr 30

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Remember to soak the beans the night before you want to make this dish. The salsa can be prepared in advance and left in the fridge until you are ready to use it. How to tell if plantain are ripe? They will look dark and bruised – seems counterintuitive if you’re comparing them to bananas, but these are the ones you’re looking for.

Ingredients

vegetable oil, for frying
1 ripe plantain, sliced lengthways into six pieces
1 tbsp rapeseed oil

Method

If you’re using dried beans, drain the soaked beans and rinse them. Put them in a pan with enough fresh water to cover the beans by about 2.5cm (1in). Bring to a boil, then turn down the heat. Simmer for about 45 minutes until soft – you should be able to squash a bean between your fingers. Turn off the heat and leave to cool in the water.

Once the beans are cool, drain and give them a