This recipe for Colombian Arepas comes from the renowned Argentine cook Narda Lepes. It offers a delightful twist on the classic arepa, making it a great addition to your breakfast or brunch table. The arepas are topped with a vibrant mix of scrambled eggs and vegetables known as 'perico', lending a colorful and flavorful touch to this traditional dish.
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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.
Ensure the oil is hot enough before frying the arepas to get a crispy texture.
You can substitute the peppers with vegetables of your choice for a different flavor.
Can I make the arepas ahead of time?
Yes, you can prepare the arepas ahead of time and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warm.
What can I serve with arepas?
Serve the arepas along with avocado slices or a fresh salad on the side for a complete meal.
Can I add cheese to the arepa dough?
Yes, try adding cheese into the arepa dough for a cheesy twist.
How can I add more flavor to the perico topping?
Include other spices to the egg mixture for an extra kick.
What is the best way to ensure crispy arepas?
Make sure the oil is hot enough before frying the arepas to achieve a crispy texture.
