Colombian arepas with perico eggs
Food Checker classification: GREEN
Arepas are traditional from Venezuela and Colombia. They are prepared with pre-cooked corn flour, water, salt, and a little oil, and served with different fillings. The variety of fillings is very wide, ranging from cheese (any variety) to stewed meat or avocado. However, one of the most traditional fillings is known as “Reina Pepiada” – a tasty combination of shredded chicken with avocado and mayonnaise. Also, the so-called Creole breakfast is nothing more than arepas stuffed with: perico eggs, shredded meat and black beans.
Colombian Arepas with Perico eggs
Estimated cost $1.44
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 2 cups of pre-cooked corn flour
- 2½ cups warm water
- a pinch of salt
- 1 tbsp oil
- ¼ cup finely chopped onion
- ¼ cup diced tomato
- 2 large eggs
- 2 tbsp of oil
Instructions
For the arepas:
- Pour 1 tsp of oil into a large skillet and place on the stove over medium-high heat.
- Place water and a pinch of salt in a bowl; gradually add the flour and stir with a spoon. Wait about three minutes until the dough takes a little consistency.
- Then knead it vigorously until it no longer sticks to the edges of the container.
- There should not be any lumps left.
- Then knead it vigorously until it no longer sticks to the edges of the container.
- Form spheres the size of an orange and then flatten them with the palms of your hands until you obtain circular arepas about ten centimetres in diameter.
- Place them in the pan and cook for about 10 minutes on each side until golden crispy.
For the filling:
- In a frying pan over medium-high heat, add the oil and sauté the onion, then add the tomato and stir for about five more minutes.
- Preparation of Perico eggs
- Add a pinch of salt and the beaten eggs.
- Cook covered for three minutes and then stir.
- Remove heat.
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