~383 cal · 14g protein · 53g carbs · 13g fat (estimated, per serving)
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Split corn arepas filled with tomato scrambled eggs
🇻🇪 Caracas
The arepa is Venezuela's daily bread, a griddled corn cake eaten from breakfast to supper. In the morning it is split and stuffed with perico, a homey scramble of eggs, tomato, onion, and sweet pepper. Together they are the sound and smell of a Caracas kitchen at dawn.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups precooked corn flour (masarepa)
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2.5 cups warm water
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4 eggs
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2 tomato, chopped
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1 + 1 onion and green pepper, diced
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2 tbsp neutral oil
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to taste salt
Instructions
1
Mix the masarepa with warm water and a little salt to a smooth, soft dough; rest 5 minutes.
2
Shape into thick patties and griddle over medium heat until a crust forms and they sound hollow, about 6 minutes a side.
3
Meanwhile, soften the onion and pepper in oil, add the tomato, then scramble in the eggs (or tofu) until just set.
4
Split the hot arepas like pockets and stuff generously with the perico to serve.
Caracas home kitchens.
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🌏 While it simmers — know your destination
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Caracas. Where roadside cachapa stands outnumber traffic lights.
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Venezuela. Corn in every form, sweetest of all in a cachapa.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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