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Colombian Arepas with Huevos Pericos
Ana Garcia
How to make Colombian Arepas con Queso and Huevos Pericos while camping
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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