Venezuelan-latin Breakfast Recipe

Mix dough

Place 2 cups pre-cooked white cornmeal in a large bowl. Add 1 tsp salt and gradually pour in 2 cups warm water while stirring with your hand or a spoon until a soft but malleable dough forms (not sticky). Let rest for 5 minutes to hydrate.

Shape arepas

Divide dough into 6 equal portions (about 1/2 cup dough each). Roll each portion into a ball, then flatten to form disks about 3.5 inches (9 cm) wide and 1/2 inch (1.2 cm) thick. Smooth edges so they won't crack when cooking.

Cook arepas

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbsp vegetable oil, coating the surface. Place arepas in the pan (work in batches if needed). Cook for 5–6 minutes per side until a golden-brown crust forms. If using a skillet only, press gently and reduce heat to medium-low after flipping to ensure they cook through (total 12–15 minutes). Alternatively, after browning both sides, transfer arepas to a 350°F (175°C) oven for 8–10 minutes to finish. Remove and brush lightly with remaining 1 tbsp oil or butter. Keep warm wrapped in a towel.

Prep vegetables & eggs

Crack 6 eggs into a bowl, season with 2 tsp salt and 1/2 tsp black pepper, and beat lightly with a fork until combined. Dice the onion, seed and finely chop the tomato, and finely dice the green pepper (or slice scallions).

Sauté aromatics

Heat 1 tbsp oil or butter in a nonstick skillet over medium heat. Add the diced onion and green pepper and sauté 2–3 minutes until softened and translucent. Add the chopped tomato and cook 2 more minutes until tomatoes soften but still hold some texture. Taste and add remaining 1 tsp salt if needed.

Cook eggs

Lower heat to medium-low. Pour in beaten eggs and let sit undisturbed 10–15 seconds, then gently stir with a spatula, folding cooked egg into the still-runny portion. Cook until soft curds form but eggs remain moist—about 2–3 minutes total. Remove from heat to avoid overcooking. Adjust seasoning with a pinch of salt or pepper.

Prepare fillings

Grate or crumble 200 g queso blanco. Halve and peel the avocado, remove pit, and slice or mash lightly with a fork and a pinch of salt. If using cooked black beans, warm them in a small saucepan with a pinch of salt and a splash of water for 2–3 minutes.

Assemble arepas

Carefully split each arepa with a sharp knife (make a pocket) or simply slice almost through and open like a bun. Fill with a generous spoonful of perico, a portion of grated queso blanco, slices or mashed avocado, and a spoonful of warm black beans if using. Serve 1–2 arepas per person depending on appetite.

Serve arepas hot, with butter on the side for spreading and hot sauce or ají for those who want heat. Garnish with chopped cilantro or parsley. Suggested plating: one arepa with perico and cheese, another with avocado and beans, so flavors alternate.