Venezuelan Perico with Arepas

To make the arepas, combine 1 cup pre-cooked white cornmeal, 1 1/4 cups warm water, and 1/2 teaspoon salt in a medium bowl. Mix well with your hands until a soft, uniform dough forms. Let it rest for 5 minutes.

Divide the dough into 4 equal portions and shape each into a round, flat patty, about 1/2 inch thick. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat.

Cook the arepas for 5-7 minutes per side, or until golden brown and a crust has formed. They should sound hollow when tapped. Transfer to a baking sheet.

Bake the arepas in an oven at 350°F (175°C) for 10-15 minutes, or until fully cooked through and slightly puffed. This ensures they are cooked inside.

While arepas bake, prepare the perico. Heat 1 tablespoon vegetable oil in a separate non-stick skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.

Add the diced tomato to the skillet and cook for another 3-5 minutes, until the tomato softens and releases its juices.

In a small bowl, whisk the 4 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour the egg mixture into the skillet with the vegetables.

Scramble the eggs gently over medium-low heat for 3-5 minutes, stirring occasionally, until they are cooked to your desired consistency but still moist.

Serve the warm arepas immediately, sliced open and generously filled with the Venezuelan Perico.