Arepas with Scrambled Eggs Narda Lepes

Cook the white cornmeal in 600 mL of water over low heat for 20 minutes, stirring constantly, until it forms a polenta-like consistency.

Let the mixture cool while covered.

Once cooled, shape the mixture into small patties about the size of your palm.

Fry the patties in abundant hot oil until golden and crispy.

Chop the red and green bell peppers, and the red onion finely.

In a pan with olive oil, sauté the chopped vegetables until they are soft.

Beat the eggs and season with salt and black pepper.

Add the beaten eggs to the sautéed vegetables and cook, stirring occasionally with a wooden spoon, until the eggs are cooked to a soft scramble.

On each plate, serve 3 arepas topped with 3 tablespoons of the perico mixture.