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Arepas de Huevo (Egg Arepas)
Colombian

Arepas with Scrambled Eggs and Choclo (Sweet Corn)

A flavorful twist on traditional Colombian arepas, filled with creamy scrambled eggs and sweet corn, perfect for a satisfying breakfast.

Total Time45 minutes
Servings6
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
36
Carbs
12
Fat
3
Fiber
0g
Sodium
Ingredients
  • 2 cups of precooked cornmeal (arepa flour)
  • 2 cups of warm water
  • 1 tsp salt
  • 1 cup of fresh sweet corn kernels (choclo)
  • 4 large eggs
  • 1/4 cup of milk
  • 1 tbsp butter
  • 1/2 cup grated cheese (optional)
  • 1/4 tsp black pepper
  • Chopped cilantro for garnish
Instructions
  1. 1In a large bowl, mix the precooked cornmeal, warm water, and salt until a dough forms. Knead the dough for a few minutes until smooth and pliable. Let it rest for 10 minutes.
  2. 2Divide the dough into 6 equal portions and shape each portion into a round patty, about 1/2 inch thick.
  3. 3Heat a non-stick skillet or griddle over medium heat. Cook the arepas for about 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
  4. 4In a bowl, whisk together the eggs, milk, black pepper, and a pinch of salt until well combined.
  5. 5In the same skillet, add butter and melt it over medium heat. Pour in the egg mixture and scramble gently until cooked but still creamy. Add the sweet corn kernels and cheese, folding gently until combined and heated through.
  6. 6Slice the arepas in half and fill them generously with the scrambled eggs and choclo mixture. Garnish with chopped cilantro and serve warm.
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