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Colombian breakfast with arepa, quesito, hot chocolate and eggs

Colombian Breakfast

Isabel
Colombian breakfast with arepa, quesito and cheese
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Colombian
Servings 4

Ingredients
  

For the Arepas

  • 1 cup pre cooked white corn meal
  • 1 cup water
  • 1 tablespoon butter room temperature
  • 1 teaspoon salt

Colombian Huevos Pericos

  • 5 eggs
  • 2 roma tomatoes small dice
  • ½ white or yellow onion small dice
  • 2 Scallions chopped
  • 2 tablespoons butter
  • salt to taste

Colombian hot chocolate

  • 2 cups water
  • ¼ cup brown sugar (if you don't have panela)
  • 1 cup milk
  • 2 ounces unsweetened dark chocolate at least 90% cacao

Instructions
 

Make the arepas

  • Mix the cornmeal, water, salt and butter.
  • Let the mix sit for about 3-5 minutes and then proceed to knead the dough until ingredients are well combined
  • Shape the arepas by making golf-sized balls and flattening them with your hand in a round motion. We want to shape them similar to tortillas
  • Arepas should be a bit thicker than tortillas, about ½ inch thick
  • Cook your arepas in a cast iron skillet or a frying pan with a little bit of oil. Cook for about 3-4 minutes until golden brown. Serve warm with Colombian quesito, add more butter if you want

Colombian Huevos Pericos

  • Melt the butter in a frying pan and add the onion. Cook in medium/low heat until translucent and fragrant
  • Add the diced tomatoes and scallions and cook for 3-4 minutes on medium/low heat
  • beat the eggs in a bowl and add them to the frying pan with the onions and tomatoes. Add salt to taste
  • Constantly move the eggs around the pan with a spatula, making sure they cook evenly. Serve as a side for your arepas or on top of the arepa.

Colombian hot chocolate

  • Bring the water to a boil and add the sugar
  • Add the chocolate and milk and reduce the heat to medium
  • Once the chocolate has melted, remove from the heat. Use a milk frother to make the chocolate foamy.
  • If you don't have a milk frother, allow the chocolate to cool down for a few minutes and blend it in a high speed blender until fully combined and foamy

Notes

Panela or Piloncillo can be found in any Latin market or in the Hispanic food section of most grocery stores.
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