Venezuelan Breakfast Arepa with Egg – Perico Style

Start your morning the Venezuelan way. Perico — scrambled eggs cooked with tomatoes, onion, and sweet peppers — stuffed inside a golden corn arepa is the breakfast that powers an entire country.

Ingredients

• 2 cups masarepa
• 2½ cups warm water
• 1 tsp salt
• 4 large eggs
• 1 medium tomato, diced
• ½ white onion, finely diced
• ½ green or red bell pepper, diced
• 2 tbsp butter or oil
• Salt and black pepper to taste
• Fresh cilantro (optional)
• White cheese (queso blanco) for serving

Step-by-Step Instructions

1. Combine masarepa, warm water, and salt. Knead 2 minutes into a smooth dough. Let rest 5 minutes.
2. Shape into 4 thick discs (about ¾ inch thick) — breakfast arepas are heartier.
3. Cook on your arepa maker for 8–9 minutes until golden and fully cooked through.
4. While arepas cook, heat butter in a skillet over medium heat. Sauté onion and bell pepper for 3 minutes until soft.
5. Add tomato and cook 2 more minutes. Beat eggs with salt and pepper and pour over the vegetables.
6. Scramble gently until eggs are just set — remove from heat while still slightly glossy.
7. Split each hot arepa and fill generously with perico. Top with crumbled white cheese and fresh cilantro.

Pro Tips

• Remove eggs from heat while still glossy — carry-over cooking will finish them perfectly.
• Add diced ham or crispy bacon to the perico for extra protein.
• A drizzle of hot sauce elevates this from breakfast to brunch.
• Pre-cook the arepa shells the night before for faster mornings.