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
- Crack the eggs into a medium bowl and beat until whites and yolks are fully combined.
- 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.
- Add the eggs, salt, and pepper. Stir constantly, scraping the bottom of the skillet to gather eggs into small curds.
- Just before removing from the heat, add shredded cheese and cilantro and stir to combine and melt the cheese.
- To serve, cut the arepas in half and stuff with eggs. Add black beans, cheese, and avocado to make it even better!
