Peruvian Breakfast Arepas with Aji Amarillo Cream

In a medium bowl, combine the masarepa, warm water, and salt. Mix well until a dough forms, then knead for 2-3 minutes until smooth. Let the dough rest for 5 minutes.

Divide the dough into 4 equal portions and shape each into a round, flat patty, about 1/2 inch thick.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Cook the arepas for 5-7 minutes per side, until golden brown and crispy.

While the arepas cook, prepare the aji amarillo cream: In a small bowl, whisk together the softened cream cheese and aji amarillo paste until smooth.

In a separate small non-stick skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness, about 2-3 minutes for sunny-side up.

Carefully slice each cooked arepa horizontally, almost all the way through, to create a pocket.

Spread a generous amount of the aji amarillo cream inside each arepa pocket.

Gently place one cooked egg into each arepa.

Serve immediately and enjoy your flavorful Peruvian breakfast arepas.