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Colombian Arepas with Huevos pericos

Colombian Arepas with Huevos Pericos

Ana Garcia
How to make Colombian Arepas con Queso and Huevos Pericos while camping
Course Breakfast
Cuisine Colombian, Hispanic, Latin
Servings 4 people

Equipment

  • Large bowl
  • Plastic wrap
  • Rolling Pin
  • Small plate or saucer
  • Griddle
  • Medium bowl
  • Pan

Ingredients
  

For the arepas:

  • 1 cup warm water
  • 1 cup Doñarepa pre-cooked white cornmeal
  • 1 cup mozzarella cheese, shredded
  • 1 tbsp butter, plus more for spreading on top
  • ½ tsp salt
  • Queso fresco, to taste

For the huevos pericos:

  • 3 medium red tomatoes, chopped
  • 5 green onions, sliced thin
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  • 6 large eggs, beaten
  • Kosher salt OR adobo seasoning salt, to taste

Instructions
 

For the arepas:

  • Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency.
  • Form balls the size of a medium orange and place them between two sheets of plastic wrap. Flatten with a rolling pin to your desired thickness.
  • Cut the dough into circles using a small plate, lip-down, through the plastic wrap. Remove the plastic wrap and excess dough.
  • Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown.
  • Add butter on top and queso fresco. Serve immediately.

For the huevos pericos:

  • In a bowl, combine tomatoes, green onions, and butter and set aside.
  • Heat olive oil in pan over medium heat and add beaten eggs. Season with salt and cook for a few minutes.
  • Fold in tomato and green onion mixture, stirring occasionally until eggs are fully cooked.
  • Serve next to arepas with a nice cup of Colombian coffee.
Keyword arepas, arepas con queso, cheese arepas, cheese bread, colombian arepas, eggs, huevos pericos, mozzerella, onions, queso fresco, ro tel tomatoes