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MealBreakfastEgg BreakfastsDairyGlutenEggsUnder 1 HourUnder 45 MinutesPan FryStuffedStove TopBrunchComfort FoodCentral & South American

Huevos Pericos With Arepas

Huevos pericos with arepas is a classic Colombian breakfast featuring soft scrambled eggs with tomatoes and scallions served alongside golden, cheese-stuffed arepas. The eggs are creamy and savory, while the warm arepas add a crisp exterior and melty mozzarella center for a comforting, satisfying start to the day. Perfect for weekend brunch or a hearty breakfast-for-dinner option, this traditional pairing delivers bright flavor and cozy texture in every bite.

Brent Bennett & Brian Moreno
Tasty Team
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Huevos Pericos With Arepas
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 2 servings

Arepas:

  • 1 ¼ cups warm water
  • 1 cup precooked white cornmeal (also known as masarepa or arepa flour)
  • ½ tablespoon kosher salt
  • ½ tablespoon light brown sugar
  • 6 tablespoons shredded mozzarella cheese, divided
  • 2 tablespoons softened unsalted butter

Huevos Pericos:

  • 6 large eggs
  • 1 teaspoon kosher salt
  • 1 tablespoon canola oil
  • 2 roma tomatoes, diced
  • 2 scallions, sliced, divided

Nutrition Info

  • Calories 586
  • Fat 29g
  • Carbs 47g
  • Fiber 5g
  • Sugar 4g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. Make the arepas: Using a spatula, stir together the water, cornmeal, salt, brown sugar, and in a large bowl. Using your hands, knead together until smooth, combined, and the consistency of play dough, 2–3 times. Divide the dough evenly into 4 portions.
  2. Flatten 1 dough portion in the palms of your hands into a 3-inch-wide disk. Place 1½ tablespoons mozzarella on the center of the dough round, then fold the dough around the cheese to encase it. Flatten the dough again into a 3½-inch-wide disc (if some cheese peeks out, pinch the dough closed around it). Repeat the process with the remaining dough and cheese.
  3. Melt the 2 tablespoons butter in a nonstick grill pan (or a skillet) over medium-low heat. Add the arepas, and cook, undisturbed, until a deep golden crust forms with defined grill marks and slightly crisp edges, 3½–4 minutes. Flip and cook until the second side is an even golden brown with matching grill marks and a crisp exterior, 3–4 minutes. Remove from heat, and cover to keep warm.
  4. Make the huevos pericos: Whisk together the eggs and salt in a large bowl until well combined. Set aside.
  5. Heat the oil in a large nonstick skillet over medium. Add the tomatoes and all but 2 tablespoons of the scallions. Cook, stirring occasionally, until the tomatoes soften and start to break down, 6–8 minutes. Reduce the heat to low, and pour in the seasoned eggs. Cook, gently stirring often with a spatula and pulling the eggs across the skillet, until soft curds form, 5–6 minutes. Remove from heat.
  6. Spoon the eggs evenly onto 2 plates. Top evenly with the remaining scallions, and serve alongside the arepas.
  7. Enjoy!
  8. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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Huevos Pericos With Arepas