Prep time 40 mins
For the arepas
2 cups pre-cooked cornmeal (polenta)
2 cups boiling water
4 tbsp. vegetable oil
½ cup white cheddar, grated
For thehuevos pericos
5 eggs, beaten
2 tomatoes, chopped
2 tbsp. butter
4 tbsp. spring onions, chopped
1 tsp. cumin
Salt and pepper, to taste
In a large bowl, mix cornmeal and salt. Pour in boiling water and mix vigorously with a spoon until the cornmeal has absorbed all the water. Cover and allow to rest for 10 minutes for the water to be fully absorbed.
The mixture should have the texture of soft putty. Mix in the grated cheese and knead in the oil. Divide the dough into 8 equal balls.
Pre-heat the oven to 200 C. Heat a griddle or grill pan brushed with oil on medium-high heat. Flatten the balls into round discs 1-1 ½ cm thick and grill for 5-6 minutes on each side until a crust forms. Transfer to an oven and cook for 7 minutes, or until the arepa sounds hollow when tapped.
While the arepas are in the oven, melt the butter in a skillet over medium low heat. Sauté the green onions and cumin for 2 minutes, until fragrant. Add in the tomatoes and beaten eggs, salt and pepper, and sauté for 3-4 minutes, until the eggs are just set.
Serve the huevos pericos over warm arepas, and garnish to preference.