📝 About This Recipe
Hailing from the sun-drenched Atlantic coast of Colombia, the Arepa de Huevo is a culinary marvel of engineering and flavor. This street-food icon features a crisp, golden corn dough shell that is deep-fried, sliced open to house a raw egg, and then fried again until the yolk is perfectly set and the exterior is shatteringly crisp. It is a savory masterpiece that balances the earthy sweetness of yellow corn with the rich, velvety texture of a fresh egg.
🥗 Ingredients
The Masa (Dough)
- 2 cups Pre-cooked yellow corn meal (specifically 'Masarepa' like P.A.N. brand)
- 2 cups Warm water (plus 2-3 extra tablespoons if needed)
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar (helps with browning)
- 1 tablespoon Vegetable oil (for the dough texture)
The Filling
- 4 pieces Large eggs (at room temperature)
- 1 pinch Salt and black pepper (per egg)
Frying and Assembly
- 4 cups Vegetable oil (for deep frying; use a high smoke point oil)
- 1 roll Paper towels (for draining)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the pre-cooked corn meal, salt, and sugar. Gradually pour in the warm water and the tablespoon of oil while stirring with your hand or a wooden spoon.
-
2
Knead the dough for about 3-5 minutes until it is smooth, hydrated, and free of lumps. If the dough feels too dry or cracks, add a tablespoon of water at a time. Let it rest for 5 minutes.
-
3
Divide the dough into 4 equal-sized balls (roughly the size of a large lemon). Keep them covered with a damp cloth to prevent drying.
-
4
Place a dough ball between two pieces of parchment paper or plastic wrap. Use a heavy flat-bottomed plate to press it down into a disc about 1/2 inch thick and 4-5 inches wide.
-
5
In a deep, heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Ensure there is enough oil for the arepas to float.
-
6
Carefully slide one arepa into the hot oil. It will sink and then rise. Use a slotted spoon to bathe the top of the arepa with hot oil; this helps it puff up and create an internal pocket.
-
7
Fry for 2-3 minutes per side until light golden brown. It shouldn't be fully cooked yet, just firm enough to hold its shape. Remove and drain on paper towels for 1 minute.
-
8
While the arepa is still warm, use a small sharp knife to cut a 1.5-inch slit along the edge, slicing into the middle to create a pocket. Do not cut all the way through.
-
9
Crack one egg into a small ramekin or espresso cup. This makes the pouring process much easier and more controlled.
-
10
Carefully pour the egg into the slit of the arepa. Hold the arepa upright to prevent the egg from leaking out. Season the inside with a pinch of salt and pepper.
-
11
Take a tiny bit of raw masa (dough) and use it to 'seal' the slit, pressing it firmly to close the gap so the egg stays inside.
-
12
Gently slide the egg-filled arepa back into the hot oil. Fry for another 3-4 minutes, turning once, until the arepa is deep golden brown and the egg inside is set.
-
13
Remove with a slotted spoon and drain on paper towels. Repeat the process for the remaining arepas.
💡 Chef's Tips
Always use pre-cooked corn meal (Masarepa), not cornmeal or corn flour (Maseca), as the texture will not work otherwise. If the arepa doesn't puff up in the first fry, ensure your oil is hot enough and you are actively splashing oil over the top. Cracking the egg into a small cup before pouring is the 'secret' to a mess-free filling process. Don't overfill the arepa; if the egg is very large, you may want to pour out a little bit of the white so it doesn't overflow. Serve immediately while the exterior is crunchy; they lose their signature texture as they cool.
🍽️ Serving Suggestions
Serve with a side of 'Suero Costeño' (a Colombian sour cream/yogurt hybrid) or Greek yogurt mixed with lime juice. Top with a generous spoonful of spicy Hogao (Colombian tomato and onion sauce). Pair with a hot cup of Colombian coffee or a cold glass of Aguapanela with lime. Add a few dashes of Ají Picante (hot salsa) for a spicy kick that cuts through the richness of the egg. Serve as part of a traditional breakfast alongside fried plantains and fresh avocado.