5 from 1 vote
Gluten-Free Arepas with Poached Eggs
Gluten Free Eggs Bolivar Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
50 mins
Course: Breakfast
Cuisine: Mexican
Servings: 4 people
Calories: 554 kcal
Author: Carol Kicinski
  • 1 cup arepas flour
  • 1 teaspoon kosher salt
  • 1 ¼ cups warm water
  • 1 tablespoon vegetable oil
Black Beans
  • 1 (15 ounce) can black beans rinsed and drained
  • ¼ cup prepared salsa
Sriracha Lime Sour Cream
  • ¼ cup sour cream
  • 1 lime zested
  • 2 teaspoons Sriracha sauce chili garlic sauce
Cilantro Chimichurri Sauce
  • ¼ cup red wine vinegar
  • ½ teaspoon kosher salt
  • 2 cloves garlic minced
  • ¼ small onion minced
  • 1 red fresno chili pepper seeded, deveined, and minced
  • ¼ cup fresh cilantro chopped (measured then chopped)
  • ¼ cup fresh flat leaf parsley chopped (measured then chopped)
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
To serve
  1. Combine flour and salt in a medium mixing bowl. Make a well in the center and add the water. Slowly incorporate the water into the flour with a wooden spoon, stirring until lump-free. Let sit for 5 minutes.
  2. Knead the dough in the bowl a few times then divide into 4 equal portions. Roll the portions into balls then flatten to be ½-inch thick.
  3. Heat the oil in a large non-stick skillet. Add the arepas and cook for 8 minutes or until golden brown. Flip and cook another 8 minutes until golden brown on the other side.
Black Beans
  1. Heat the beans and salsa together in a small sauce pan over medium heat.
  2. Sriracha Lime Sour Cream
  3. Combine the sour cream, lime zest, and Sriracha, stirring until smooth. Can be made a day ahead. Refrigerate until serving.
Cilantro Chimichurri Sauce
  1. Stir together the vinegar, salt, garlic, onion, and pepper. Let sit for 10 minutes. Add the cilantro, parsley, and oregano. Whisk in the oil. Season to taste with salt and pepper.
  2. Can be made ahead up to one week. Store covered in the refrigerator. Let come to room temperature before serving.
Putting it all together:
  1. Heat a large non-stick skillet over medium-high heat and brush it with a little oil. Split the arepas in half and cook for 2 minutes per side or until heated through.
  2. Place 1 split arepa per serving on a plate. Top with one quarter of the black beans, avocado slices, one poached egg on each arepa side, a dollop of the Sriracha Lime Sour Cream and a drizzle of the Cilantro Chimichurri Sauce. Serve with lime wedges.
Nutrition Facts
Gluten Free Eggs Bolivar Recipe
Amount Per Serving
Calories 554 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 9g45%
Cholesterol 14mg5%
Sodium 1076mg45%
Potassium 638mg18%
Carbohydrates 43g14%
Fiber 8g32%
Sugar 2g2%
Protein 3g6%
Vitamin A 805IU16%
Vitamin C 39.1mg47%
Calcium 54mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.