difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
10 min
Calories
620 kcal
For a while, this was the breakfast I ordered or made more than anything else. We serve a version of it at the restaurant where I work, and after tasting it for the first time, I completely understood why people kept coming back for it.
What I love most is how every ingredient brings something different to the plate. The crispy arepa, soft eggs, creamy avocado, melted cheese, and fresh sauce create the kind of breakfast that feels comforting, satisfying, and just a little bit different from the usual morning routine.
Why You’ll Love These Arepas
These breakfast arepas have the perfect combination of crispy, creamy, cheesy, and fresh flavors. The golden corn cakes stay crisp on the outside, while the fluffy eggs, melted cheese, and avocado create a rich and satisfying filling.
They’re a great alternative to traditional breakfast sandwiches and come together in just 25 minutes.
Ingredients
- Arepas:
- 180 g pre-cooked cornmeal (masarepa)
- 250 ml warm water
- ½ tsp salt
- 1 tbsp butter
- Filling:
- 4 eggs
- 1 avocado
- 75 g mozzarella or Oaxaca cheese
- Cilantro Sauce:
- Handful cilantro
- 2 tbsp Greek yogurt
- 1 tbsp lime juice
- Pinch of salt
- Optional Toppings:
- Hot honey
- Pickled onions
- Crispy bacon
- Feta cheese
Instructions
- Mix the cornmeal, water, and salt into a dough.
- Form into thick discs.
- Cook until golden and crispy on both sides.
- Softly scramble the eggs.
- Blend the cilantro sauce ingredients together.
- Slice open the arepas.
- Fill with eggs, avocado, cheese, and sauce.
- Serve immediately.
Nutrition per serving
- Protein: ~25 g
- Fat: ~36 g
- Carbohydrates : ~48 g
- Fiber: ~7 g
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Tips From A Souschef
- Let the dough rest for 5 minutes before shaping.
- Don’t make the arepas too thin or they’ll be harder to stuff.
- Soft scrambled eggs work best for texture.
- Fresh lime juice brightens the whole dish.
- I think little hot honey on top tastes surprisingly good.
Variations
- Chorizo Version – Add crispy chorizo for extra flavor.
- Bacon & Cheddar Version – A classic breakfast combination.
- Smoked Salmon Version – Top with smoked salmon and fresh dill.
- Halloumi Version – Use crispy halloumi instead of cheese.
- Black Bean Version – Add black beans and feta for a vegetarian option.
- Steak & Egg Version – Fill with sliced steak and scrambled eggs.
- Mediterranean Version – Add feta, cucumber, and tomatoes.
- Spicy Version – Finish with jalapeños or hot sauce.
FAQ
Arepas are traditional cornmeal cakes popular in several Latin American countries. They have a crispy exterior, a soft center, and can be filled with all kinds of savory ingredients.
Use pre-cooked cornmeal (often labeled masarepa). Regular cornmeal won’t give the same texture.
The dough is usually too dry. Add a little extra water and knead again until smooth.
Yes. A fried egg with a runny yolk is delicious in these arepas.
Yes. The arepas and cilantro sauce can both be prepared ahead, making breakfast much quicker during the week.
They should be golden brown and crispy on the outside while staying soft in the center.
Recipe by vino
I love this recipe because it brings back a lot of memories from working in the restaurant. For a long time, this was one of the breakfasts I made for myself before or after a shift, and it never really got old.
The crispy arepa, creamy avocado, fluffy eggs, and melted cheese are simple ingredients, but together they create the kind of breakfast that’s comforting, filling, and packed with flavor. Even now, whenever I make them at home, they remind me exactly why they became such a favorite.
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