Arepa Con Huevos Pericos Recipe
Colombian style breakfast: two scrambled eggs with tomatoes and onions served on a plain arepa and white cheese.
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Ingredients
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Arepas
Huevos Pericos (scrambled eggs with tomato & onion)
To assemble
Method
Arepas
Make and shape dough
In a medium bowl combine 1 cup pre-cooked white cornmeal with 1 tsp salt. Add the warm water gradually (about 3 tablespoons) and mix with your hands until a soft, pliable dough forms. Let rest 2–3 minutes; if dry, add up to 1 more tablespoon water, a little at a time. The dough should hold together without cracking.
Form arepas
Divide the dough into two equal portions. Roll each portion into a ball, then flatten gently between your palms to form 1/2-inch to 3/4-inch thick discs about 3–4 inches in diameter. Smooth edges to prevent cracking.
Cook arepas
Heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon vegetable oil or butter, spreading to coat. Place the arepas in the skillet and cook 4–5 minutes per side, until a golden-brown crust forms. If the center is still very soft, lower the heat and cook an additional 3–4 minutes per side, or finish in a 350°F (175°C) oven for 8–10 minutes. Once cooked, keep warm wrapped in a clean towel.
Huevos Pericos (scrambled eggs with tomato & onion)
Prepare vegetables
While the arepas rest or cook, dice 1/2 cup tomato and 1/4 cup yellow onion and slice 1 tablespoon scallions. Pat the tomato dry with a paper towel if it is very juicy to avoid watery eggs.
Sauté aromatics
Heat a small nonstick skillet over medium-low heat and add 1 teaspoon butter or oil. Add the diced onion and sauté 2–3 minutes until softened and translucent. Add the diced tomato and cook 1–2 minutes until it softens but still holds shape. Stir in the sliced scallions and cook 15–30 seconds.
Scramble eggs
Crack 2 eggs into a bowl, season with 1/4 tsp salt and 1/8 tsp black pepper, and whisk lightly until combined. Pour the eggs into the skillet with the softened vegetables. Allow eggs to set briefly at the edges, then gently stir and fold with a spatula until just set but still moist and slightly creamy, about 1–2 minutes. Remove from heat immediately to avoid overcooking.
To assemble and serve
If desired, split each arepa horizontally or slice partially and spread 1/2 tsp butter inside. Place half of the scrambled huevos pericos on each arepa (or two arepas if serving both), top with 1 ounce (approx.) fresh white cheese crumbles or slices per arepa, and serve immediately while warm.
Optional: Serve with hot sauce or extra scallions on the side.