{"id":17268,"date":"2018-05-13T08:00:45","date_gmt":"2018-05-13T12:00:45","guid":{"rendered":"https:\/\/enrilemoine.com\/2018\/04\/30\/arepas-con-huevos-revueltos-con-chorizo\/"},"modified":"2020-03-06T14:27:18","modified_gmt":"2020-03-06T19:27:18","slug":"arepas-with-chorizo-scrambled-eggs","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2018\/05\/13\/arepas-with-chorizo-scrambled-eggs\/","title":{"rendered":"Arepas with Chorizo Scrambled Eggs"},"content":{"rendered":"

This Arepas with Chorizo Scrambled Eggs recipe is part of a paid partnership with\u00a0Vive Mejor,\u00a0but my love for arepas and Venezuelan cuisine are only mine. Thank you for reading and supporting the brands that make Savoir Faire possible.<\/em>\"Arepas<\/a>In my house arepas are our daily bread. Literally speaking, we eat arepas three to four times a week. Usually at breakfast. But arepas are so, but so versatile that you can eat them at brunch, lunch if you fill it with tuna salad<\/a> or make a Reina Pepiada<\/em>, for example.
\n\"Tomato<\/a>And you can also serve them at dinner, which is what we did today with these arepas with chorizo scrambled eggs.
\n\"Arepas<\/a>These eggs are very similar to the perico<\/em>\u00a0eggs (scrambled eggs with sofrito)<\/a>. They remind me of those my grandma Ligia used to make with chorizo carupanero<\/em> (from Car\u00fapano, in the Sucre state in my native Venezuela).
\n\"Baked<\/a>This recipe is not mine. Rather it’s a version of one that I found in vivemejor.com<\/a> and I thought it was perfect for Andr\u00e9s Ignacio (16) who is hungry at all times, eats at all times and if there are arepas, he eats even more!\"ingredients<\/a><\/p>\n

I made the arepas as usual<\/a>: following the recipe that comes in the package of pre-cooked arepa flour that, at least in South Florida, is available everywhere, and in the rest of the country you can buy it in the Latin food stores. I did not make them in an arepas maker, but in a grill pan.\"sofrito<\/a>I didn’t add any salt to the eggs because I seasoned them with Knorr Tomato Bouillon with a Chicken Flavor, and in my version of the Vive Mejor recipe<\/a> I didn’t cook them with oil because I took advantage of making the sofrito with the chorizo.
\n\"Arepas<\/a>As it is about making a complete meal, I served my arepas with chorizo scrambled eggs, with delicious slices of plantain, although this time I didn’t fry but baked them.
\n\"Arepas<\/a>While I was making them and taking the pictures I made a pitcher of Lipton tea with lemon because in Miami, although spring is in full swing, it feels like summer.
\n\"Arepas<\/a>I hope you like this recipe.\"Arepas<\/a><\/p>\n

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