Migas de Arepa: A Hearty Breakfast

Migas de Arepa

This dish of eggs scrambled with pieces of arepa and tomato-onion sauce is a popular breakfast served in Colombia. There is no better way to start the day!

You can serve this dish with Colombian chorizo, avocado and beans on the side. Migas de Arepa is designed to use up old corn arepas. The results won’t be the same if you use arepas made with masarepa. And by the way, migas means “crumbs” in English.

Buen provecho!



(4 servings)

  • 5 medium cooked corn arepas(one day old)
  • 11/2 cups milk
  • 2 cups hogao( tomato-onion sauce)
  • 5 beaten eggs
  • Salt and pepper
  • To serve: Chorizo, avocado or beans(optional)


Cut the arepas into small pieces and place them in a bowl. Add the milk and set aside for 5 minutes.

In a large skillet, place the hogao and add the arepa pieces. Add the beaten eggs and cook for about 5 minutes or until cooked.

Serve warm.

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  1. says

    I love recipes that use up old ingredients…too bad I don’t have any day old arepas on hand…looks like a delicious and hearty breakfast.

  2. says

    I was wondering what to do with left over arapas? Now that we can get Harina Pan in Ireland (some shops think it is Mexican Masa and I think that’s hilarious but not my problem) I’m making them more often and it is very hard to just make two. I have some in the fridge right now I might try these with, or I suspect they might also work for stuffing or crumbs for a vegetable bake. I love your blog! The cooking is close to what I learned in Venezuela when I spent a few months there in the 1970’s and I really miss the food.

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