Arepa de Huevo

About This Recipe

Arepa de Huevo is Colombia's Caribbean coast specialty — corn arepas filled with a whole egg, deep-fried until crispy and golden, with the egg perfectly cooked inside. Originating in Cartagena, these are sold by beach vendors throughout Colombia's Atlantic coast. Each arepa is a perfect handheld breakfast or snack — crispy shell, soft corn, and a beautifully cooked egg surprise inside. Eat with hot sauce.

Ingredients

Serves 6

• 2 cupspre-cooked white corn flour (masarepa)
• 2 cupswarm water
• 2 tspsalt
• 1 tbspoil
• 6 smalleggs
• vegetable oil for deep frying

Instructions

1. 1

   Make dough

   In large bowl, combine masarepa, salt, and 1 tbsp oil. Add warm water gradually, mixing with hands until dough forms. Knead 2 minutes until smooth, slightly sticky. Cover and rest 10 minutes.

2. 2

   Form arepas

   Divide dough into 6 balls. Flatten each into a 12cm disc, 1cm thick. Smooth edges by hand to prevent cracking.

3. 3

   First fry

   Heat oil to 175°C in deep pan. Fry arepas one at a time for 2 minutes per side until they begin to puff and form a thin crust.

4. 4

   Cool arepas

   Remove arepas to plate, cool 1 minute (they need to be handle-able).

5. 5

   Make slits

   Using a sharp knife, carefully cut a slit along one edge of each arepa, creating a pocket. Don't cut through to other side.

6. 6

   Stuff with egg

   Crack one egg into a small bowl. Carefully open arepa pocket and pour egg inside (some white may spill — that's OK). Pinch slit closed firmly.

7. 7

   Second fry

   Carefully return stuffed arepa to oil, slit-side up. Fry 3-4 minutes, spooning hot oil over top, until egg is set and arepa is deep golden brown.

8. 8

   Drain and serve

   Drain on paper towels. Serve immediately with hot sauce or aji (Colombian spicy salsa).

Variations

• •

  Add ground beef along with egg for arepa carne y huevo.

• •

  Pre-make arepas, refrigerate; stuff and fry to order.

Storage

Best fresh and hot. Doesn't reheat well.

Frequently Asked Questions