Go Back
+ servings

Breakfast Arepas with Egg, Avocado, Crispy Pancetta and Tomato

You can store unused arepas in the refrigerator; reheat in the oven before serving.
Servings 8 arepas


  • 2 cups Masarepa flour pre-cooked corn flour
  • 1 teaspoon salt
  • 3 cups warm water
  • olive oil


  • scrambled eggs
  • sliced avocado
  • tomato slices
  • diced red onion
  • shredded cheese optional
  • uncured pancetta very thinly sliced (I used Applegate)


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour and salt. Add water and stir until mixed through, making sure there are no lumps; let stand 5 minutes; dough will thicken.
  3. Divide dough into 8 pieces. Roll each piece in the palm of your hand and flatten into round patties, about 4 inches in diameter and 1/2 inch thick.
  4. Heat a cast iron skillet on medium heat and lightly oil. Cook arepas until lightly browned on one side, about 3 minutes; turn over and lightly brown other side, about 2-3 minutes. Transfer cast iron skillet from stove to oven (if you're using a skillet that's not oven-safe, place arepas on lightly greased baking tray). Bake for 20-25 minutes. Remove; let cool slightly. Arepas should have a nice crust and sound hollow when thumped gently with your fingertip.
  5. Crisp pancetta by placing pieces in cast iron skillet and cooking until browned and crispy.
  6. Slice arepas in half to create a pocket, making sure not to cut all the way through, and stuff with desired fillings.