This traditional Colombian breakfast brings together griddled corn arepas, tomato-and-scallion huevos pericos, and calentado, a savory skillet of rice and beans. It is a satisfying home-style platter rather than a single fixed recipe; Colombian breakfasts vary by region and household, so the components and accompaniments often change.
Ingredients
- 1 1/2 cups (180 g) masarepa, precooked corn flour for arepas
- 1 3/4 cups (415 ml) warm water, plus a little more if needed
- 3/4 teaspoon fine salt (4.5 g) for the arepas
- 1 tablespoon (15 ml) neutral oil, for the arepa skillet
- 1 tablespoon (15 ml) neutral oil, for the calentado
- 1/2 small yellow onion (about 55 g), finely diced
- 1/2 teaspoon ground cumin (1 g)
- 2 cups (320 g) cooked white rice, preferably chilled
- 1 1/2 cups (255 g) cooked red or pinto beans, with 2 tablespoons (30 ml) cooking liquid or water
- 8 large eggs (about 400 g without shells)
- 1 medium ripe tomato (about 150 g), finely diced
- 3 scallions (about 30 g), thinly sliced
- 1 tablespoon (14 g) butter
- 1/4 teaspoon fine salt (1.5 g), for the eggs, plus more to taste
- 1/4 teaspoon ground black pepper (0.5 g)
- 1 cup (115 g) crumbled queso fresco or queso campesino, for serving (optional)
Instructions
- Mix the arepa dough. In a medium bowl, stir the warm water and 3/4 teaspoon salt together. Gradually add the masarepa, mixing with your fingers or a spoon until no dry patches remain. Let the dough rest for 5 minutes so the flour can absorb the water. It should feel soft and pliable, not sticky or crumbly; add water a tablespoon at a time if it cracks when pressed.
- Shape the arepas. Divide the dough into 8 equal portions. Roll each into a ball, then flatten it between your palms into a round about 3 inches (7.5 cm) wide and 1/2 inch (1.25 cm) thick. Smooth any cracks around the edge with damp fingers. Keep the shaped rounds covered with a clean towel while you heat the skillet.
- Cook the arepas. Heat 1 tablespoon oil in a large heavy skillet over medium-low heat. Cook the arepas in batches, leaving room to turn them, for 5 to 6 minutes on each side. They should develop golden patches and feel firm when lifted. If they brown quickly before the centers cook, lower the heat. Transfer cooked rounds to a plate and cover loosely with a clean towel to keep warm.
- Start the calentado. While the arepas cook, heat the other tablespoon of oil in a second large skillet over medium heat. Add the diced onion and cumin and cook for about 3 minutes, stirring, until the onion softens. Add the cooked rice, beans, and their cooking liquid. Break up any rice clumps and fold the mixture together so the beans are distributed throughout.
- Warm and season the rice and beans. Cook the calentado for 8 to 10 minutes, stirring every minute or two, until steaming hot throughout and lightly crisp in places. Add a spoonful of water if it looks dry or begins sticking before it is hot. Taste and adjust the salt. Keep the skillet covered over very low heat while you make the eggs, or transfer the calentado to a serving dish.
- Prepare the huevos pericos. Beat the eggs in a bowl with the 1/4 teaspoon salt and black pepper. Melt the butter in a clean skillet over medium heat. Add the tomato and scallions and cook for 2 to 3 minutes, stirring, until the tomato softens but still holds some shape. Pour in the eggs and gently stir from the edges toward the center until soft curds form.
- Finish the eggs safely. Continue cooking and gently folding until the eggs are set and no liquid egg remains. Check the center with a food thermometer: egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Remove the skillet from the heat as soon as they reach temperature so the curds stay tender rather than dry.
- Serve the breakfast. Divide the warm calentado and huevos pericos among four plates. Add two arepas to each plate and pass the crumbled cheese at the table. Serve promptly, while the arepas are warm and the eggs are freshly cooked.
Tips
- Choose the right corn flour. Masarepa is precooked corn flour sold for making arepas; it is not the same as Mexican masa harina or ordinary cornmeal. If masarepa is unavailable, prepared arepas from a Latin American grocery are a practical shortcut. Masa harina does not behave identically and can make this dough dense or crumbly, so it is not a reliable one-to-one swap.
- Use the dough texture as your guide. Masarepa brands absorb water differently, and humidity can affect the dough. Add water gradually after the rest if the rounds crack at the edges, or mix in a little more masarepa if the dough sticks heavily to your hands. A soft dough makes tender arepas that are less likely to split.
- Keep the skillet moderate. Arepas need time for the centers to heat through. Excessively high heat can darken the outside while leaving a gummy middle. Medium-low heat and a patient 5- to 6-minute cook on each side give the rounds time to firm up; wipe out burned crumbs between batches if needed.
- Use cooked, cooled rice and beans. This is a good use for leftovers, but the rice and beans should have been refrigerated promptly and kept cold. Freshly cooked rice can work too; spread it briefly on a tray to release steam so the calentado is less wet. Add only enough bean liquid to keep the mixture from drying out.
Serving Suggestions
Serve the plate as a substantial breakfast or brunch: a scoop of rice and beans, two small arepas, and a portion of eggs per person. Crumbled queso fresco is an easy topping, while queso campesino gives a closer match to a mild Colombian fresh cheese when you can find it. Queso fresco is a useful substitute, though it may be saltier or tangier; taste before adding extra salt.
For a larger spread, put sliced avocado, a mild table sauce, or extra scallions on the table. A cup of Colombian-style hot chocolate or coffee is a familiar companion, and fresh fruit makes a simple contrast to the savory food. These are serving options, not required parts of the recipe. In some homes, bread, a different cheese, or another regional accompaniment may take the place of one of the items on this plate.
Variations
Make a simpler calentado. Rice and beans are the essential skillet base here, but their proportions are flexible. Use equal amounts, or add more beans for a softer, heartier mixture. If your beans are already seasoned, taste before adding cumin or salt. Black beans, red beans, or pinto beans all work; their flavor and color will differ from one another.
Change the arepa style. These are plain, small, pan-griddled arepas, which are easy to serve alongside other foods. For a richer variation, split each cooked arepa and add a little cheese, then return it to the skillet until the cheese softens. Some Colombian regions favor different shapes, thicknesses, fillings, or corn preparations, so this plate represents one practical combination rather than a rule for every Colombian breakfast.
Adjust the huevos pericos. The classic character comes from eggs cooked with tomato and scallion. Dice the tomato finely for a more integrated scramble, or leave it in larger pieces for a fresher texture. If scallions are unavailable, use a small amount of finely chopped white or yellow onion; the flavor will be a little sharper. Cook the vegetables until softened before adding the eggs so they do not release excess water into the scramble.
Use convenient components thoughtfully. Frozen arepas can replace homemade rounds; cook them according to the package directions and serve them hot. Canned beans are also suitable: drain and rinse them, then add a few tablespoons of water to the rice skillet. They may need less salt than home-cooked beans, so season only after everything is hot.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking. Store the calentado, arepas, and eggs separately in covered containers; keeping them separate helps the arepas avoid becoming damp and lets each component reheat evenly. Cooked rice, beans, eggs, and arepas are best used within 3 to 4 days in the refrigerator. Discard food that has been left at room temperature longer than 2 hours, or longer than 1 hour when the room is above 90°F (32°C).
Reheat the rice-and-bean mixture in a skillet over medium heat with a tablespoon or two of water, stirring until steaming hot. Warm arepas in a dry skillet over medium-low heat, turning once, or wrap them in a slightly damp paper towel and microwave briefly. Reheat eggs gently in short microwave intervals or in a covered skillet with a teaspoon of water. Reheated leftovers should reach 165°F (74°C); check with a food thermometer. The texture of scrambled eggs can become firmer after reheating, so for the best result, make only the amount you plan to eat.
You can freeze cooked arepas, separated by parchment and sealed well, for up to 2 months for best quality. Thaw them in the refrigerator or reheat from frozen in a covered skillet over low heat until hot through. The rice-and-bean mixture may also be frozen for up to 2 months, though the rice can soften slightly. Freezing scrambled eggs is not recommended for this plate because their texture tends to turn watery or rubbery.
Frequently Asked Questions
What does calentado mean?
Calentado means “reheated” in Spanish. It commonly refers to a skillet meal made from leftover rice and beans, warmed together for breakfast. The exact ingredients vary: some versions include meat, plantain, or other leftovers, while this recipe keeps the base simple and serves it with arepas and eggs.
Can I make the arepa dough ahead?
It is best to mix and cook the arepas shortly before serving because the dough can dry out as it sits. If you need to save time, shape the rounds and keep them covered with a barely damp towel for a short period while preparing the other components. Cooked arepas can be refrigerated or frozen and reheated.
Can I use uncooked rice or dry beans in the calentado?
No. The skillet step only warms and crisps already-cooked rice and beans; it is not long enough to cook either ingredient from dry. Cook them separately in advance, or use refrigerated leftovers or drained canned beans. If using canned beans, add a little water rather than relying on the can liquid.
Why are my arepas cracking?
Cracks usually mean the dough is too dry, the flour has not absorbed enough water, or the edges were not smoothed before cooking. Let the dough rest for the full 5 minutes, then knead in water a tablespoon at a time until it feels pliable. Keep the unused dough covered while shaping the remaining rounds.
Is queso campesino essential?
No. It is a mild, fresh Colombian cheese that can be difficult to find outside Colombian or Latin American markets. Queso fresco is a practical substitute, and farmer cheese may also work if it is mild and crumbly. The taste and salt level can differ, so serve the cheese on the side and season the eggs and rice to taste.
Can I prepare this breakfast for fewer people?
Yes. The recipe halves easily: use 3/4 cup masarepa, about 7/8 cup water, 4 eggs, 1 cup rice, and 3/4 cup beans. For accurate egg safety, cook the scramble to 160°F (71°C), even when making a smaller batch. Make extra arepas if you want leftovers; they reheat more successfully than the eggs.
Related
- Traditional Colombian Food: A Bandeja Paisa Recipe
- Colombian Rice Pudding Recipe with Cinnamon
- Colombian Food for Lunch: Arroz con Pollo
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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