Arepa migas are a traditional breakfast from Colombia’s Paisa region and eastern Antioquia. They began as a practical and delicious way to use leftover corn arepas: the arepas are softened, crumbled, and scrambled with hogao and eggs.
The dish is warm, tender, and comforting, and it is common in family breakfasts. It is traditionally served with Colombian coffee or hot chocolate and, depending on the occasion, avocado, chorizo, or beans.
Ingredients
- 400 g cooked white corn arepas from the previous day (5 medium arepas)
- 240 ml whole milk (1 cup)
- 30 ml vegetable oil (2 tablespoons)
- 100 g scallions, finely chopped (2 stalks)
- 150 g ripe tomato, finely chopped (1 large tomato)
- 5 g garlic, minced (1 clove)
- 4 g salt (3/4 teaspoon)
- 1 g ground black pepper (1/4 teaspoon)
- 6 large eggs
- 20 g butter (1 1/2 tablespoons)
- 15 g fresh cilantro, finely chopped (1/2 cup), optional
Preparation
- Soften the arepas, cut the arepas into small pieces, place them in a bowl, and pour in the milk. Let them rest for 5 minutes, until softened but not completely broken down.
- Make the hogao, heat the oil in a large skillet over medium heat and cook the scallions and garlic for 2 minutes. Add the tomato, 2 g of salt, and black pepper; cook for 6 minutes, until you have a thick, juicy sauce.
- Add the arepa crumbs, stir the softened arepas into the hogao. Cook for 3 minutes, stirring gently so the arepas absorb the flavor of the sauce and heat through.
- Scramble the eggs, beat the eggs with the remaining 2 g of salt and pour them over the arepas. Add the butter and stir gently for 3 to 4 minutes, until the eggs are cooked but still creamy.
- Finish and serve, stir in the cilantro, if using, remove the skillet from the heat, and serve the arepa migas immediately.
Chef’s tips
- Use already cooked corn arepas, ideally from the previous day, for the most traditional texture.
- Do not soak the arepas for too long; they should keep some small pieces instead of turning into a mash.
- Cook the eggs over medium heat so they stay soft.
- If the tomato is very watery, cook it a few extra minutes before adding the arepas.
Traditional variations
Some Colombian families serve arepa migas with crumbled farmer’s cheese, avocado, or Colombian chorizo. They may also be paired with beans or shredded beef as part of a more substantial breakfast.
How to serve
Serve arepa migas hot, straight from the skillet, in a shallow bowl or plate. Pair them with Colombian coffee, hot chocolate, or aguapanela with cheese.
Recommended sides
- Sliced avocado.
- Colombian farmer’s cheese.
- Colombian chorizo.
- Cooked beans.
- Colombian coffee or hot chocolate.
Food culture note
“Migas” means crumbs and refers to the small pieces of arepa used in this recipe. The dish is related to Spanish migas, but in Colombia stale bread was replaced with corn arepas and combined with eggs, tomato, and scallions for breakfast.
Frequently Asked Questions
Yes, but day-old arepas are more traditional and absorb the milk and hogao better without losing all their texture. When using freshly cooked arepas, let them cool first and cut them into medium pieces so they do not break apart too much while cooking.
Milk softens the arepas before they are mixed into the sauce and is common in homemade versions of this dish. You can use 120 ml of warm water or mild broth instead for a less creamy result. Add the liquid gradually so the arepas do not become overly soft.
Add the eggs once the arepas are hot and cook over medium heat, stirring gently. Remove the skillet while the eggs still look slightly moist. Residual heat will finish cooking them and help keep the final dish tender.
