Chilaquiles Eggs Arepa — Gluten-Free Mexican Breakfast

Category: Breakfast  |  Ready in 12 minutes  |  Serves 1 adult or 2 kids  |  Naturally gluten-free

What You Need

• 2 Zavor & Co gluten-free arepas
• 3 eggs
• 3/4 cup salsa roja (cooked red salsa)
• 3 tbsp crema (or sour cream)
• 2 tbsp crumbled queso fresco
• Cilantro

How to Make It

1. Warm the salsa roja in a pan.
2. Scramble or fry the eggs and fold them into the warm salsa so they're just coated.
3. Warm the arepas in the toaster on high, 2-3 cycles — let the edges catch a little for crunch.
4. Spoon the saucy eggs over each arepa.
5. Drizzle with crema and top with queso fresco and cilantro.

About This Recipe

Chilaquiles are fried tortilla chips simmered in salsa until softened, usually with eggs on top — Mexico's answer to using up stale tortillas. Here the toasty arepa edges stand in for the chips.

Keep Your Freezer Stocked for Busy Days

These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.

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