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Ingredients
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Arepas
Eggs and toppings
For grilling (optional)
Method
Arepas
- 1
Make the dough
In a medium bowl combine the pre-cooked white cornmeal and salt. Gradually add the warm water while stirring with a spoon until a soft, slightly wet dough forms. Let rest 3–5 minutes, then knead briefly with your hands until smooth and pliable. If dough is too dry, add up to 1–2 tbsp more water; if too wet, add a tablespoon of cornmeal.
- 2
Shape
Divide the dough into two equal portions. Roll each into a ball then flatten gently with your palms to form discs about 4–5 inches (10–12 cm) wide and 3/4 inch (2 cm) thick. Smooth the edges so they do not crack.
- 3
Pan-fry
Heat 1 tbsp vegetable oil in a heavy skillet over medium heat. Add the arepas and cook 5–6 minutes per side until golden brown and a light crust forms. Press gently with a spatula to ensure even contact. Reduce heat to medium-low if they brown too quickly. Transfer arepas to a plate and keep warm; you can finish in a 350°F (175°C) oven for 5–8 minutes to ensure cooked through if thick.
Eggs and toppings
- 4
Fry the eggs
Wipe the skillet and add the remaining 1 tbsp vegetable oil. Heat over medium. Crack two eggs into the pan and cook until whites are set but yolks remain runny, about 2–3 minutes for sunny-side up. For over-easy, flip carefully and cook an additional 20–30 seconds. Season eggs with a pinch of salt and a grind of pepper.
- 5
Assemble arepas (Pisca Andina style)
Place each warm arepa on a plate. Top with sliced avocado and tomato. Fold or place the fried egg on top of the arepa. Sprinkle crumbled queso fresco over the egg, add chopped cilantro, and drizzle hot sauce or ají if using. Squeeze a wedge of lime over the optional grilled meat if served alongside.
- 6
Grilling (optional)
- 7
If using pork belly, thin ham, or churrasco: heat a grill pan or grill to medium-high. Season meat lightly with salt and grill 2–3 minutes per side until nicely charred and cooked through. Rest 2 minutes, then slice and serve atop or alongside the arepa. Squeeze lime over the grilled meat before serving.