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Colombian Arepas with Huevos Pericos

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