Arepas con Perico

Arepas are round cornmeal cakes that are crisp on the outside, tender inside, and popular across Venezuela and Colombia. They can be split and stuffed or enjoyed plain, making them a versatile staple. In Venezuela, Arepas con Perico is a beloved breakfast that translates to “arepas with parrot.” The name comes from the bright mix of tomatoes, onions, and herbs in the scramble – reminiscent of a colorful parrot!

Here, the veggies are folded into the rich yolks and hearty whites of Pete & Gerry’s Organic Pasture-Raised Eggs. Tucked into warm cornmeal arepas with cheese and your favorite toppings, it’s a dish that’s rooted in tradition and made even better with eggs from USDA Certified Organic family farms.

Instructions 

1. Crack the eggs into a medium bowl and beat until whites and yolks are fully combined.
2. Heat the oil in a medium skillet over medium heat. Add the onions and sauté until translucent. Add the tomatoes and cook for 1 minute – just until heated through.
3. Add the eggs, salt, and pepper. Stir constantly, scraping the bottom of the skillet to gather eggs into small curds.
4. Just before removing from the heat, add shredded cheese and cilantro and stir to combine and melt the cheese.
5. To serve, cut the arepas in half and stuff with eggs. Add black beans, cheese, and avocado to make it even better!