**Arepas with Perico Style Eggs: A Taste of Colombian Breakfast Delight**
Indulge in the vibrant flavors of Colombia with the irresistible combination of arepas and perico-style eggs. Arepas, the iconic cornmeal griddle cakes, are a staple in Colombian cuisine, known for their crispy exteriors and fluffy interiors. Perico-style eggs, a delectable scramble of eggs, tomatoes, onions, and cilantro, add a burst of color and freshness to this classic dish. This article presents a collection of recipes that guide you through the art of making authentic arepas and perico-style eggs, ensuring a perfect start to your day or a satisfying brunch.
**Recipes:**
* **Basic Arepas Recipe:** Learn the fundamentals of making arepas from scratch using simple ingredients like cornmeal, water, salt, and butter.
* **Perico-Style Eggs Recipe:** Discover the secrets behind the vibrant and flavorful perico-style eggs, combining eggs, tomatoes, onions, and cilantro with a touch of Colombian spices.
* **Arepas with Perico-Style Eggs Recipe:** Bring it all together with this step-by-step guide to assembling the perfect arepa topped with perico-style eggs.
* **Variations and Serving Suggestions:** Explore creative ways to enhance your arepas and perico-style eggs with different fillings, toppings, and accompaniments for a truly personalized breakfast experience.
**Additional Information:**
* **History and Cultural Significance:** Delve into the rich history and cultural significance of arepas and perico-style eggs, understanding their role in Colombian cuisine and their popularity around the world.
* **Nutritional Value:** Gain insights into the nutritional benefits of arepas and perico-style eggs, highlighting their contribution to a balanced and nutritious diet.
* **Cooking Tips and Troubleshooting:** Find helpful tips and tricks to ensure your arepas turn out perfectly crispy and fluffy, while avoiding common pitfalls in making perico-style eggs.
* **Arepas and Perico-Style Eggs in Colombian Cuisine:** Explore the diverse ways arepas and perico-style eggs are enjoyed in Colombia, from street food stalls to family gatherings, and their importance in Colombian culinary traditions.
VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO
Posting for the Central/South American region of ZWT. A popular breakfast dish in Venezuela is perico, eggs scrambled with onions, tomatoes and peppers. It's colorful name means "parakeet" in Spanish, and it can be eaten with bread or stuffed into arepas. Found this on Whats4eats.com.
Provided by diner524
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent.
- Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
- Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft.
- Serve with bread or arepas and a slice of fresh cheese.
AREPAS CON HUEVOS PERICO
Looking for a South American breakfast recipe? Then serve these arepas with scrambled eggs and tomatoes - ready in 30 minutes!
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Make Arepas: In large bowl, stir flour, water and 1/4 teaspoon salt with spoon; let rest about 1 minute or until mixture thickens. Stir in mozzarella cheese. Shape 6 balls of dough, using about 1/3 cup dough each. Place each ball on plastic wrap; shape each into 4-inch circle, 1/2 inch thick. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Cook arepas in oil about 4 minutes on each side, until dark spots appear on both sides. Place arepas on ungreased cookie sheet. Bake about 20 minutes or until fully cooked and hollow sounding when tapped. Keep warm.
- Meanwhile, make Huevos: In same 12-inch nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook and stir tomatoes, green onions and chiles in oil 2 minutes. Pour beaten eggs into skillet; add 1/2 teaspoon salt and the pepper. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so uncooked portions can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
- Serve egg mixture with warm arepas. Garnish with green onions.
Nutrition Facts : ServingSize 1 Serving
VENEZUELAN PERICO - SCRAMBLED EGGS WITH ONIONS AND
Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with sautéed onions, tomatoes, and peppers. Recipe courtesy of Marian Blazes Posted here for play in Culinary Quest.
Provided by Baby Kato
Categories Other Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- 1. Whisk eggs together with cream. Set aside.
- 2. Melt butter with oil in a large nonstick skillet.
- 3. Sautéed chopped onions over medium heat until translucent.
- 4. Add tomatoes and peppers and cook over medium heat until soft, 8-10 minutes.
- 5. Pour eggs into skillet and cook gently, stirring them lightly and flipping them as they cook.
- 6. Cook to desired doneness, and season with salt and pepper to taste. Serve warm with arepas.
AREPAS
Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.
Provided by Ryan Pera
Categories Pan-Fry Hominy/Cornmeal/Masa Bon Appétit Houston Texas
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
- Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
- Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6-8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6-8 minutes. Transfer arepas to a wire rack.
- Repeat with remaining 1 tablespoons oil and dough.
- Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
Tips:
- To make the perfect arepa, use a combination of precooked cornmeal and instant cornmeal. This will give you a crispy exterior and a soft, fluffy interior.
- When cooking the arepas, be sure to preheat your griddle or skillet over medium heat. This will help to prevent the arepas from sticking.
- If you don't have a griddle or skillet, you can also cook the arepas in a nonstick pan over medium heat.
- To make the perico-style eggs, start by scrambling the eggs in a pan with butter. Then, add the tomatoes, onions, and peppers and cook until softened.
- Season the perico-style eggs with salt, pepper, and cumin to taste.
- Serve the arepas with the perico-style eggs, avocado slices, and a dollop of sour cream.
Conclusion:
Arepas with perico-style eggs is a delicious and easy-to-make breakfast or brunch dish. The arepas are crispy on the outside and fluffy on the inside, while the perico-style eggs are flavorful and packed with protein. This dish is sure to be a hit with your family and friends.
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