Arepas Con Huevos Perico Recipes

AREPAS WITH PERICO STYLE EGGS

Arepas with Perico Style Eggs image

Arepas are the South American take on flatbread, usually made from corn flour, and completely delicious. Topped with perico-style eggs (the Venezuelan way to make a veggie-egg scramble), it's the perfect way to jumpstart your morning.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup whole-grain corn flour
1/2 cup frozen whole kernel corn, thawed
1/3 cup finely shredded sharp Cheddar cheese
1/4 teaspoon salt
1 cup fat-free (skim) milk
1 teaspoon canola oil
3 eggs
1 tablespoon fat-free (skim) milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green bell pepper
1/4 cup chopped tomato
2 medium green onions, chopped (2 tablespoons)
Fresh parsley sprigs, if desired

Steps:

In medium bowl, mix flour, corn, cheese and 1/4 teaspoon salt. In microwavable measuring cup, heat 1 cup milk on High 1 minute 30 seconds or until hot but not boiling. Stir milk into corn mixture; let stand 10 minutes.
In 8-inch nonstick skillet, heat 1/2 teaspoon of the oil over medium-high heat. Stir batter. Pour 1/4 cup batter into skillet; spread to 4-inch round. Cook about 30 seconds or until light golden brown on bottom and edges are dry. Turn and cook about 30 seconds longer. Transfer to heatproof plate; cover to keep warm. Repeat with remaining batter and 1/2 teaspoon oil.
In medium bowl, beat eggs, 1 tablespoon milk, 1/4 teaspoon salt and the pepper; set aside. Heat same skillet over medium heat with any remaining oil. Add bell pepper; cook and stir 1 minute. Pour egg mixture over bell pepper. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Stir in tomato and onions.
To serve, place 2 arepas on each of 4 plates. Serve with egg mixture. Garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g

AREPAS DE HUEVOS

Arepas de Huevos image

During a visit to Barranquilla, Colombia, I got the chance to taste an arepa de huevo. My friend got the recipe for me and now it's a special treat. The fried dough coupled with the egg is beyond words. Such a tasty dish!

Provided by rmsabo

Categories Bread

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup pre-cooked white cornmeal (such as P.A.N.®)
½ teaspoon salt
½ teaspoon white sugar
1 cup hot water
vegetable oil for frying
4 medium eggs

Steps:

Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

Nutrition Facts : Calories 2108.3 calories, Carbohydrate 20.9 g, Cholesterol 186 mg, Fat 225.3 g, Fiber 0.5 g, Protein 8 g, SaturatedFat 30 g, Sodium 362.5 mg, Sugar 0.9 g

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