Jul 14 2026
Restaurants›Rubamba Restaurant›Arepa Con Perico Recipe

Arepa Con Perico Recipe

Inspired by Rubamba Restaurant
Time30m
Serves4

Scrambled eggs with onions, tomatoes, cilantro.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation

  1. 1

    Prepare the Arepas

    If using store-bought arepas, follow the instructions on the package for heating. If making from scratch, prepare the dough using pre-cooked corn flour, water, and a pinch of salt, then form into patties and cook on a hot griddle until golden brown on both sides.

  2. 2

    Chop the Vegetables

    Dice the onion and tomatoes, and chop the fresh cilantro. Set aside.

Cooking

  1. 3

    Sauté the Vegetables

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the diced tomatoes and cook for another 3-4 minutes until they soften.

  2. 4

    Scramble the Eggs

    Crack the eggs into a bowl, season with salt and black pepper to taste, and whisk until combined. Pour the eggs into the skillet with the sautéed vegetables. Stir gently and cook until the eggs are just set, about 3-5 minutes.

  3. 5

    Add the Cilantro

    Once the eggs are scrambled to your liking, remove the skillet from heat and fold in the chopped cilantro. Mix until evenly distributed.

Serving

  1. 6

    Assemble the Dish

    Split the cooked arepas in half and fill each with a generous portion of the scrambled egg mixture. Serve immediately, optionally with additional cilantro or hot sauce.

More from Rubamba Restaurant