Hogao con Arepa (Shellfish-Free)
A simple yet flavorful Colombian breakfast featuring Hogao (tomato and onion stew) served with grilled arepas. Prepared without any shellfish ingredients or potential contamination.
Ingredients
- 4 medium Tomatoes
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Vegetable Oil
- 2 tablespoons Cilantro
- 0.5 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 4 Arepas
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare your ingredients: dice the 4 medium tomatoes, dice the 1 medium onion, and mince the 2 cloves garlic. Chop the 2 tablespoons of cilantro.
- 2Heat the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the diced onion and minced garlic and sauté for 5 to 7 minutes, until the onion looks softened and translucent.
- 3Add the diced tomatoes, 0.5 teaspoon of cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet. Cook, stirring occasionally, for 15 minutes, or until the tomatoes have broken down and the sauce has thickened.
- 4Stir the chopped cilantro into the hogao. Remove the skillet from the heat.
- 5While the hogao is cooking, place the 4 arepas in a dry grill pan or skillet over medium-high heat (190.6°C / 190°C). Grill for 3 to 5 minutes per side, until heated through and lightly charred.
- 6Serve the hogao spooned over the grilled arepas.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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