Colombian Tomato-Scallion Eggs with Arepa
Soft Colombian-style scrambled eggs with fresh Roma tomato and scallions, served alongside golden pan-cooked corn arepas.
- Arepas
- breakfast
- Colombian
- Colombian-style
- Gluten-Free
- IPFB16
- meal planner
- quick
- scallions
- Scrambled eggs
- tomato
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Scallions · 3 Count
Green Onions
100%
Details
Roma tomato · 1 Count
Fresh Roma Tomato
52%
Details
Large eggs · 4 Count
Eggland's Best Classic Large White Eggs
33%
Details
Precooked white cornmeal · 0.5 Cup
P.A.N. Precooked White Cornmeal
6%
Details
Vegetable oil · 2 Tablespoon
1-2-3 Vegetable Oil
3%
Details
Fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Warm water · 0.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Precooked white cornmeal-1/2 cup
- Warm water-1/2 cup
- Vegetable oil-2 tablespoons
- Fine salt-1/2 teaspoon
- Large eggs-4 count
- Roma tomato-1 medium
- Scallions-3 count
Finely dice the tomato and thinly slice the scallions, keeping the white and green portions together.
In a medium bowl, stir the warm water with 1/4 teaspoon salt. Gradually mix in the cornmeal until a soft dough forms, then rest the dough for 5 minutes so it hydrates.
Divide the dough in half. With damp hands, shape two 4-inch-wide patties about 1/2 inch thick, smoothing any cracks around the edges.
Crack the eggs into the second bowl. Add the remaining 1/4 teaspoon salt and whisk until evenly blended.
Keep raw eggs away from ready-to-eat ingredients, and wash hands and utensils after handling them.
Heat 1 tablespoon vegetable oil in the skillet over medium heat. Add the arepas and cook until golden underneath, about 5 minutes. Flip, cover, and cook until firm, golden, and no longer doughy in the center, 5 to 6 minutes. Transfer to a plate and cover loosely to keep warm.
Use caution when flipping the arepas because hot oil may splatter.
Reduce the skillet heat to medium-low and add the remaining 1 tablespoon vegetable oil. Add the tomato and scallions, then cook until softened and the tomato juices have mostly evaporated, 2 to 3 minutes.
Pour in the eggs. Let them sit for 15 seconds, then fold slowly with the spatula until softly set, glossy, and free of liquid egg, 2 to 3 minutes. Serve immediately with the warm arepas.
Cook the eggs until no liquid remains; egg dishes should reach 160°F (71°C).
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