Saturday, April 7, 2012

Arepas with Huevos Perico (Venezuelan Corn Cakes with Perico Eggs)

Huevos Pericos con Arepas
(Perico eggs with corn cakes)
By: Chef Cristian Feher

When we decided to do a cooking segment on the Good Day Show featuring eggs, the first recipe that came to mind was Huevos Perico with Arepas. I grew up eating this tantalizing Venezuelan staple.

Huevos Perico translates to “Parrot Eggs”. And Arepas are fried corn cakes, made with pre-cooked corn flour. Now, don’t let the initial translation alarm you. This dish is made with chicken eggs. The “parrot” refers to the colorful end product you get by adding fresh parsley, tomato, onions and garlic to the eggs.

The arepas are very versatile. They are traditionally deep-fried or pan-fried with oil, but I like to cook them in my electric arepa maker with just a tiny spray of oil to lower the calories. You can find electric arepa makers online at

Serves 4 to 6

Ingredients for the Huevos Perico
- 6 eggs
- 1/2 cup of diced onion
- 4 garlic cloves
- 1 cup of fresh diced tomato
- 1/8 tsp of ground cumin
- 1 tsp of dried parsley
- plenty of salt and pepper to taste
- olive oil


1. In a non-stick skillet, begin to cook all the ingredients with a little olive oil. Cook the mixture for 7 to 10 minutes.

2. Add the eggs, scramble and cook until the eggs are cooked. I like my huevos perico soggy, but you can cook them well done.

3. Next, you will stuff the arepas with this mixture (recipe for arepas below)

Ingredients for arepas

NOTE: It’s important to use the right product. Try to find Pan brand pre-cooked corn flour.

- 3 cups of corn flour
- 4 cups of warm water
- 2 tsp of salt


1. Mix water, salt and the flour and knead by hand for a few minutes until it’s all well-incorporated. I usually have to end up adding a little more warm water, as I like my dough softer than the package instructions.

2. Let the dough rest for 10 minutes.

3. Form tennis-ball-sized spheres of dough with your hands, and flatten them to 3/4 inch-thick discs. Fry these discs in a pan with oil or deep fat fryer for 7 minutes or until light golden color. Or you can cook them in an electric arepa maker with just a spray of oil.

4. When the arepas are done (this is a Venezuelan skill!) hold the arepa with a napkin and cut into it with a knife almost all the way through the middle. You will want to open it as if it’s a clam. Scoop the dough from the inside and set aside (you can eat it or throw it out) and you should be left with a crispy shell (top and bottom connected. Fill this shell with the huevos perico, cheese, and whatever else your heart desires. Enjoy!

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