Venezuelan · Breakfast & brunch

Arepas with scrambled eggs

Name: Arepas with scrambled eggs
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6 filled arepas
Cuisine: Venezuelan
Ingredients: 2 1/2 cups warm water; 2 teaspoons kosher salt, divided; 2 cups precooked white cornmeal for arepas; 2 tablespoons neutral oil, divided; 1 small yellow onion, finely diced; 1/2 red bell pepper, finely diced; 2 plum tomatoes, seeded and diced; 8 large eggs; 2 tablespoons unsalted butter; 1/4 cup chopped cilantro; 4 ounces queso fresco, crumbled, optional

Crisp Venezuelan corn arepas split and filled with juicy tomato-onion perico scrambled eggs.

About 1 hrTotal

About 50 minActive

$Cost

AdvancedDifficulty

Makes 6 filled arepas

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 filled arepas

2 1/2 cups warm water
2 teaspoons kosher salt, divided
2 cups precooked white cornmeal for arepas
2 tablespoons neutral oil, divided
1 small yellow onion, finely diced
1/2 red bell pepper, finely diced
2 plum tomatoes, seeded and diced
8 large eggs
2 tablespoons unsalted butter
1/4 cup chopped cilantro
4 ounces queso fresco, crumbled, optional

Instructions

Stir warm water with 1 teaspoon salt. Add cornmeal in a steady stream while mixing; knead gently until smooth, rest 10 minutes, then form six 4-inch discs about 3/4 inch thick, smoothing cracked edges with damp fingers.
Heat 1 tablespoon oil on a . Cook arepas until deeply golden, 6 to 7 minutes per side, then transfer to a 375°F oven until they sound hollow when tapped and reach 200°F inside, 8 to 10 minutes.
For perico, heat remaining oil over medium. Cook onion and pepper until soft, 4 minutes; add tomato and cook until its free liquid reduces, 3 to 4 minutes.
Beat eggs with remaining salt. Add butter and eggs to the sofrito, lower heat, and fold slowly until soft moist curds form. Remove from heat and fold in cilantro.
Rest arepas 3 minutes, split without cutting through the far side, and fill with perico and optional queso fresco.