📝 About This Recipe
Hailing from the sun-drenched Caribbean coast of Colombia, the Arepa de Huevo is a culinary marvel of engineering and flavor. This street-food icon features a crisp, deep-golden corn shell that miraculously encases a perfectly cooked whole egg and savory seasoned ground beef. It is a symphony of textures—crunchy on the outside and tender within—offering a rich, soul-satisfying start to any morning.
🥗 Ingredients
The Masa (Dough)
- 2 cups Yellow precooked corn meal (specifically P.A.N. brand or similar)
- 2 cups Warm water (plus extra if dough feels dry)
- 1 teaspoon Salt
- 1/2 teaspoon Sugar (to help with browning)
- 1 tablespoon Vegetable oil (for the dough texture)
The Savory Filling
- 1/2 pound Ground beef (lean)
- 2 pieces Scallions (finely chopped)
- 1 small Tomato (finely diced)
- 1/2 teaspoon Cumin (ground)
- 4 pieces Large eggs (chilled eggs are easier to handle)
Frying and Assembly
- 4 cups Vegetable oil (for deep frying)
- 1 Small bowl (to crack the egg into)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, salt, sugar, and one tablespoon of oil. Gradually whisk in the corn meal to avoid lumps.
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2
Knead the dough for about 3-5 minutes until it is smooth and pliable. If it cracks when you press it, add a tablespoon of water at a time until it reaches a play-dough consistency. Cover with a damp cloth and rest for 10 minutes.
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3
While the dough rests, brown the ground beef in a skillet over medium heat. Add the scallions, tomatoes, and cumin. Cook until the vegetables are soft and the liquid has evaporated. Season with salt and pepper, then set aside to cool.
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4
Divide the dough into 4 equal balls. Flatten each ball between two pieces of plastic wrap or a cut-open freezer bag using a heavy plate to create a disc about 1/2 inch thick and 5 inches wide.
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5
Heat the frying oil in a deep pot or heavy skillet to 350°F (175°C). Ensure the oil is deep enough to fully submerge the arepa.
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6
Carefully slide one arepa into the hot oil. It should sink and then rise to the surface. Fry for about 2-3 minutes per side until it puffs up slightly and forms a pale, thin crust. Do not let it get dark brown yet.
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7
Remove the arepa from the oil and drain on paper towels for only 30 seconds. You must work while it is hot and the steam has separated the layers.
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8
Using a sharp serrated knife, make a 1.5-inch slit along the edge of the arepa, cutting into the center to create a pocket, being careful not to cut all the way through.
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9
Gently spoon 1-2 tablespoons of the beef mixture into the pocket, spreading it toward the bottom.
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10
Crack one egg into a small ramekin or espresso cup. Carefully pour the raw egg into the arepa pocket over the meat. This requires a steady hand!
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11
Apply a small piece of raw masa (dough) to the opening of the slit to 'seal' the egg inside, pressing firmly with your fingers.
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12
Return the stuffed arepa to the hot oil. Fry for another 3-4 minutes, turning once, until the arepa is deep golden brown and the egg inside is set. Repeat for the remaining arepas.
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13
Drain on a wire rack to maintain crispness and serve immediately while piping hot.
💡 Chef's Tips
Use yellow corn meal rather than white for that iconic golden color and slightly sweeter corn flavor. If your arepas aren't puffing, the oil might not be hot enough; use a thermometer to maintain 350°F. Don't overstuff the arepa with meat, or you won't have enough room for the egg without it leaking. Keep a small bowl of water nearby to moisten your fingers when sealing the pocket with raw dough. If you are a beginner, you can skip the meat and just do the egg to practice the 'pour and seal' technique.
🍽️ Serving Suggestions
Serve with a side of Suero Costeño (Colombian sour cream) or Greek yogurt mixed with lime. Pair with a generous side of Hogao (tomato and onion stir-fry sauce) for dipping. A fresh cup of Colombian coffee or a cold glass of Milo is the traditional beverage pairing. Add a few dashes of Ají Picante (hot pepper sauce) inside the pocket for a spicy kick. Serve alongside fresh avocado slices to cut through the richness of the fried dough.